
Class _JT\^(Sil^ 
Book Q — "'• 



CopyiightN^. 



COPYRIGHT DEPOSm 



PRACTICAL 

PAN MAN'S GUIDE 

Containing the best recipes for the manufacture of 
Dragee and useful advices in general Pan Work. 

— BY — 

OCTAVE grilt:^o]v 

"MfiDAiLLE (le Vermeil'' at the Culinary Exhibition of 
Toulouse, France. 




r»RicE : $10.00 

For sale by O. Grillon, 307 W. 24tli St., N. Y. 



.-i^<^ 



Copyright by Octave GRILL ON, April igii. 



All, rights op reproduction and translation reserved. 



©CI.A2SG682 



To my Son, Roger, 

I zvill leave to you the task of per feet ing the 
luork I have Just started ; you are young still, 
you have the neeessary intelligeiiee for it, and the 
firm Zi'ill to do right. 

With the adviees you receive daily from me, I 
hope that in the near future you luill be able to 
add new reeipes, neiv processes to the Guide I 
wish to dedicate to you. 

] ^nir affectionate father, 




INTRODUCTION 

Dragee making is undoubtedly that part of 
the confectioner's art which requires the most 
careful attention. 

However, this class of work is, unfortunately, 
little known or at least not sufficiently appreci- 
ated in America, although dragees have, in 
fact, during the past few years made their 
appearance on the counters of the candy stores. 
It has always been a mystery to me why 
dragees should fail to appeal to the taste of the 
general public in a country where bonbons are 
so eminently popular. 

In Europe and especially in France, dragees 
invariably appear on the table at every wedding 
and christening party, and at all family cele- 
brations. 



— 6 — 

The only reason to which this apparent neg- 
lect can be attributed is the making of imper- 
fect goods, or insufficient knowledge on the 
part of the Pan-Man, and in order to improve 
prevailing conditions in this respect, I have de- 
cided to write this booklet in the form of a 
pocket-guide Avhich every workman can readi- 
ly carry with him at all times. The confection- 
er will find in the same all such instructions as 
he may possibly require, and he will find them 
reliable because all the recipes contained in this 
booklet have been practically tested and used 
for manufacturing, exactly in accordance with 
the printed explanations which I have made as 
detailed as possible, so they may be thoroughly 
understood. 

An uninterrupted experience, extending over 
30 years, 14 years of which as foreman by one 
of the largest confectioner}^ concerns of France, 
and three years with the oldest established 
New York confectionery places me in a posi- 
tion to handle this subject thoroughly and I 



7 — 



have not the slightest doubt but that my efforts 
will meet with the sincere approval of my fel- 
low-confectioners. 

This booklet will also be an indispensable 
guide for candy-manufacturers, their mana- 
gers and foremen in all the different branches 
of confectionery, inasmuch as it will teach them 
how to make all kinds of centres, such as fruit, 
liquor, chocolate, cream, almond, etc., etc. 

A special chapter will be devoted to the 
making of burnt almond, cream almond in the 
pan, silvered dragees and many other useful 
recipes. 





Gold medal at the i8<p^ Culinary 
Exhibition of Toulouse, 

(FRANCE.) 



8 — 



DRAGEE. 

A great deal of attention is required for mak- 
ing dfagees as they should be made, and perma- 
nently satisfactory results can only be obtained 
by exercising continual care, and after long 
practical experience. 

Dragee making comprises the following op- 
erations : 

1. The drying of almonds in the stove or 

drying room. 

2. The gum coating. 

3. The engrossing. 

4. The filling and finishing. 

Before giving the almonds their coat of gum, 
they must be picked and then placed in the 
drying room and left in the same for about 4 
days, at a heat varying from 95" to 113° Faren- 
heit. A higher temperature would make them 
oily, especially when they are exposed to it for 
an}^ length of time, while it would also make 



them liable to sprout. It is absolutely neces- 
sar}^ to take these precautions when using- the 
so-called "Jordan" almonds, and even with 
these precautions some dragees will not stand 
the very hot days we have here in June, July 
and August. In this connection I would say, 
therefore, that the Pan-Man must not be held 
responsible for such accidents, since they are in 
the majority of cases exclusively due to the use 
of almonds made up of a mixture of different 
crops and kept in cold storage. 

The first year after my arrival in America, I 
received neither instructions nor any informa- 
tion regarding the use of "Jordan" almonds. 
On account of my experience, I consequently 
proceeded the following year as above described. 
Moreover, before giving them a coat of gum, I 
leave them in the open air for two days, when- 
ever it is possible for me to do so, in order to 
prevent the cracking of the dragee for which 
they are used. This tendency to crack must 
be attributed to the fact that "Jordan" 



lO 



almonds are fatty or oily, and that they will 
shrink when left too long in the drying room. 
Now unless they are allowed to stand for a few 
days before giving them a coat of gum, they 
will expand and compel the surrounding coat- 
ing of sugar to crack even while they are being 
engrossed. I shall later on treat this very im- 
portant matter with more detail. 



THE GUM COATING. 



Set some crushed gum arable to soak, if pos- 
sible over night, in the proportion of i lb gum 
to 1 1^2 pints of water, and finish melting the gum 
next day on the Bain-marie. When completely 
dissolved, run the solution through a fine sieve. 

Place your almonds cold in a pan especially 
reserved for this work, moisten them sufficient- 
ly with the cold gum solution, and let them 
revolve for some time, while shaking them up 
vigorously, so as to have the gum penetrate into 
the cavities of the almonds. Then dust them 



1 1 



with extra fine granulated sugar and let them 
revolve again for a while, in order to cause the 
granulated sugar to enter into the almonds and 
fill them out thoroughly. Finally add either 
some pounded scrapings, some flour, or else 
some powdered sugar. 

During the sugar coating process great care 
must be taken to prevent the almonds from 
sweating, by adding from time to time some of 
the powder used for drying the gum coating. 

When the gum has become thoroughly dry, 
the almonds are taken from the revolving pan, 
thoroughly sifted out, placed in small quanti- 
ties on screen boards, and left to stand until 
the next day. 

Many Pan-men give their almonds two coats 
of gum, but I do so only when using blanched 
almonds, roasted almonds, roasted filberts or 
peanuts. 

I do the gum coating always in batches of 4 
Jordan almonds boxes of 28 pounds each, mak- 
ing a total of 1 1 2 lbs. After having been in 



12 



the drying room for the required space of time, 
their weight has decreased to no lbs, equiva- 
lent to a loss in weight of 1/^ lb per box. After 
receiving a coat of gum, I find their total weight 
to be 138 lbs. 

These trials have been repeatedly verified, 
and I never found any variation in the weight. 



ENGROSSING. 

Molten Sugar. 



Sugar - - - - 28 lbs. 
Water - - - . i gallon. 
The molten sugar must show 37" on 
the syrup gauge. 

The syrup must be kept hot, but 
boiling should be avoided because it 
makes the sugar greasy and gives it a 
yellowish color. 

Mix 10 oz. prime quality starch in 
one pint of water into the syrup thus 
Gauge, prepared, and stir thoroughly while 



mixing-, to prevent the starch from thickening. 

I advise the use of starch merely for whiten- 
ing- the dragees. Moreover, it disappears com- 
pletely during the drying process, and does not 
give the dragees the slightest starchy taste. 

Many dragee makers use aromatic waters in 
their molten sugar to flavor the dragees such as : 
Orange blossom water, 
Rose water, 
Raspberry water, etc. , etc. 

I do not advise the use of siich waters, because 
they are sometimes old, oily, prevent the dra- 
gees from whitening and may cause them to 
sprout. 

I shall later on give instructions for the use 
of flavors, and indicate the kinds that should be 
selected to flavor the dragees properly. 

In engrossing the dragees, it is necessary to 
understand the work thoroughly and bear in 
mind that the amount of syrup must be put 
evenly on the almonds, and in the right propor- 
tion to the amount of almonds in the batch. If 



— 14 — 

you use too much syrup, the revolving pan will 
take off the surplus, and it will force you to take 
the almonds out, in order to scrape the pan. 
The almonds should be thoroughly inoistened 
with syrup, but not to excess. It is advisable 
to frequently pass the left hand over the almonds, 
in order to spread the syrup and cover the tips, 
but they should not be handled when the charge 
commences to dry, as they might become un- 
covered by the handling. 

The charge is dry when it commences to dust 
off. This may be verified by passing the arm 
over the almonds. 

The same operation is subsequently repeated 
until the dragees are of the right size. 

Before arriving to the last five charges, it is 
advisable to thin down the syrup slightly, in 
order to commence filling the dragees. 

To each batch of molten sugar, intended for 
engrossing dragees, I add about 1 5 oz. dissolved 
arable gum, along with the starch. The gum 
helps to cover the points of the almonds, make 



— 15 — 



them strong-er, and also crisper. 

Care must be taken not to overheat the al- 
monds in the pan, since this will make them 
shrink, and they will subsequently expand 
while cooling, wnth the result that the dragees 
will crack a few days 
afterwards. To avoid 
trouble of this kind, 
I have accustomed my 
helpers to turn on a 
jet of steam during 4 
minutes only, at in- 
tervals of a quarter of 
an hour. 

In case some holes 
remain in the dragees Jacket Kettle 

while being engrossed, they may be filled out 
as follows : Wet the dragee with slightly di- 
luted syrup to which ^ gum solution has been 
added, work the dragee vigorously with the 
hand and when the syrup is thoroughly spread 
out, powder it with one or two pinches extra 




— i6 — 

fine granulated sugar. This operation may be 
repeated several times if necessary, but it should 
not be overdone. If possible, it vshould be re- 
sorted to when the almonds have received their 
first charges. 

Since each revolving 
pan is provided with a 
pressure blower the lat- 
ter must be closed each 
time syrup is put on the 
dragees, and reopened as 
soon as they are uniform- 
ly moistened. 

In this connection I Bloivcr. 

would state that the air admission of the pres- 
sure blower must be located in a place into 
which no dust can enter, inasmuch as the blower 
would otherwise absorb all the dust and spread 
it cvei the dragees, speckling them and giving 
them a grayish color. 




— 17 — 

A PRACTICAL METHOD FOR ASCERTAINING 

THE SIZE OF EACH GRADE OF DRAGEE 

DURING THF ENGROSSING PROCESS. 

When each grade of dragee has been built up 
to the proper size, and before putting in the fill- 
ing, a sample of each kind should be kept, as it 
sometimes happens that there are different 
grades in each of the revolving pans. Now, in 
order to avoid making a special batch of molten 
sugar for each of them, as indicated for grades 
A, B, C, etc., the size of the grade is ascertained 
by breaking a few, and if these are of the same 
size as the sample, the w^ork is stopped and 
preparations are made for putting in the filling. 



FILLING AND FINISHING. 

Molten Sugar. 

Sugar ----- i8 lbs. 

Water 6 pints. 

When molten, the syrup must show about 35" 
on the syrup gauge. 

It is generally considered advisable to use 28° 



or 30'' syrup for filling, but this is a mistake, 
and the syrnp should always show 35" in the 
beginning, because, when using diluted syrup, 
the dragees are liable to become mottled, while 
the colors thus made are nearly always subject 
to decomposition by moisture. All these troub- 
les can be avoided by using syrup marking 35°. 
After scraping the revolving pan, put the 
dragees in for filling. Heat slightly from time 
to time, until the filling operation is half com- 
pleted, and then finish cold. The dragees are 
to be charged in the same manner as when en- 
grossing them, and in accordance with the same 
instructions. Keep the syrup hot until one 
half of the batch is used up, then remove it 
from the heat and place it beside your revolving 
pan, so it may cool off. As soon as a crust 
gradually commences to form on the syrup, 
moisten it with water, and repeat this whenever 
a new crust forms. This is the time when the 
finishing process commences, and the charges 
must now be made regular, while it is very im- 



— 19 — 

portant, moreover, not to use too much time in 
putting them on. It is advisable to assist in 
spreading- the syrup over the dragees by passing 
the hand over them, but care must be taken not 
to break off the points. The charges should be 
diminished very slightly, each time the syrup is 
thinned down, and for the last 4 or 5 charges 
the syrup must not mark over 30". In putting 
on the last 2 charges shut off the blower, and 
after the last charge has been put on and tho- 
roughly dried, stop the pan, close the opening 
with a cloth and leave it closed for about 15 min- 
utes, while turning the pan from time to time to 
prevent the dragees from piling up and sticking 
together. Finally the dragees are placed in 
boxes or baskets specially reserved for this pur- 
pose, taking care not to put too many in each 
basket or box. 

It frequently happens that the dragees have 
a somewhat velvety appearance after finishing, 
but this disappears after they have been allowed 
to stand for a few days. 



20 



COLORING THE DRAQEES. 

The coloring of dragees requires greater care 
than any of the other operations. 

The color should never be fixed at the start 
in the molten sugar especially reserved for fil- 
ling and finishing the dragees from the start. 
It is always advisable to first put on 4 or 5 
charges, as it frequently happens that some un- 
dissolved grains of color will dissolve under the 
action of the hot syrup, and in such cases the 
pan-man is liable to find to his surprise that he 
has a darker coloring than he intended to use. 

To make sure that the color is of the right 
shade, pour a few drops of colored syrup on 
white paper, but do not dip the point of a dra- 
gee in the color, as some pan-men do. When 
the color proves to be of the right shade, keep 
on the charges. 

During the operation it is necessary to always 
make sure that the coloring remains of the same 
shade you gave it when finally fixing the color. 



21 



I Avould recommend once more not to do the 
color finishing of the dragees too cold, or with 
syrup too much thinned down, on account of 
the moisture which would remain in the dragee, 
and cause them to become mottled. 



COLORING MATTERS. 

Carmine No. 40, or Cochineal Carmine. 
Take 3 oz. Carmine No. 40, moisten it with 
barely sufficient liquid ammonia to make a 
paste, finally add little by little 2 pints of boiling 
water, while stirring the mixture thoroughly. 

Hoiv liquid colorings arc prepared from poiv- 

dcred colors. 
Pink shades., purple., lemon yellozi', coffee 

color., orange yclloiv., etc., etc. 

Put a small quantity of powdered color of the 
required shade in a porcelain cup, moisten it 
slightly with pure alcohol, and pour on boiling 
water little by little, while stirring thoroughly. 
Allow the solution to stand a little while and 



22 



Strain it through a fine cloth, or through a 
strainer. 

When using paste colors, they must be thinned 
down with a little cold water. 

The addition of alcohol serves to dissolve the 
color grains and makes the color more attrac- 
tive and adhesive. 

MIXED COLORS. 

Purple - - - Carmine No. 40 and blue. 

Orange - - - Yellow and pink. 

Coffee Color - Carmine No. 40, yellow 

and blue. 
Green - - -' Yellow and blue. 

FILBERT COLOR. 

This color ma}^ be obtained by 3 different 
combinations, viz : 
i". — Equal parts of : 

Coffee color ( Nubian Brown), 

Orange yellow. 
2°. — 2 Parts Coffee color (Nubian Brown), 

I Part Orange yellow. 



23 



3". — 2 Parts Coffee color (Nubian Brown), 
I Part Carmine No. 40. 

CHOCOLATE COLOR. 

i". — 1 Part Carmine No. 40, 

I Part Coffee color, 

I Part Green. 
2\ — Brown paste with a dash of Carmine 

No. 40 solution. 
3°. — Equal parts Carmine No. 40 and green. 

FINE BLACK. 

Velvetine black, blue and a dash of Carmine 
No. 40. 

OLIVE GREEN. 

Nubian Brown and blue paste. 
GREY. 

Color Syrup or glucose lightly with Velvetine 
black. 

SLATE COLOR. 

Equal parts of green, coffee color and purple. 



24 



CORAL OR OX BLOOD RED. 

i". — Equal parts of Carmine No. 40 and 

Orange yellow. 
2°. — Two parts Carmine No 40 

One part yellow. 

LOIE FULLER SHADE. 

2 Parts coffee color. 
I Part yellow. 

BRONZE COLOR, 

Pour boiling" water on chicory, and after 
making an infusion, add yellow and a few drops 
of Carmine No. 40. 

GLYCERINE. 

In some cases it may be found impossible to 
avoid heavy dust when putting on the last fin- 
ishing charges. This trouble can be complete- 
ly obviated by using a few drops of glycerine 
in the few last charges. 



— 25 — 

FLAVORS. 

Vanilla Infusion. 

Cut vanilla into small sticks, place them in a 
large glass beaker, pour alcohol reduced to half 
strength ( i. e. i quart alcohol made into 2 
quarts by adding water) cover it and keep it 
steeped in the alcohol for eight days. Then 
pass through a fine sieve, in order to obtain the 
first infusion, put back the vanilla into a porce- 
lain vessel, pour boiling water on it, let it cool 
and finally run it once more through a fine sieve. 

Mix the two infusions together, and keep the 
mixture in bottles, for use when required. 

As it would be impossible to extract all the 
flavor from the vanilla, the remaining vanilla is 
made into a paste and used for common grade 
goods. 

VANILLA POWDER. 

Cut 3 lbs vanilla into small pieces, add 12 lbs 
mold A sugar, and put the mixture into a 
mixer or pulverizer. When pulverized, pass 



26 



the product through the finest possible sievo or 
screen. 

This powder is used for flavoring dragees or 
pralines (btirnt almonds). 

When it is to be used for dragees, the vanil- 
la powder is mixed into a small amount of the 
syrup used for engrossing, just sufficient for 8 
or lo charges at the most. These charges must 
be put on in the beginning of the work, and as 
the vanilla darkens the syrup, a pinch of flour 
must be added to the next following 3 or 4 char- 
ges, before the dragees have become thoroughly 
dry. 

This is known as "whitening after flavoring" 
and this must be done whenever colored flavors 
are used, such as : Vanilla infusion, vanilla 
powder, strawberry essence, raspberry essence, 
etc., etc. 

Coffee dragees require an entirely different 
treatment and I shall later on give complete 
instructions for making the same. 



— 27 — 





VANILLA 


INFUSION. 


For grade A, 


tlS€ 


i 6 oz. 


<( 


- B, 


( ( 


5 " 


<( 


- c, 


i i 


4 " 




VANILLA 


POWDER. 


For 


grade A, 


use 


1 8 oz. 



" " B, " 7 " 

" " C, " 6 " 

VANILLINE ESSENCE. 

Mix 4 oz. pure crystallized Vanilline with i 
quart alcohol and stir until completely dissolved. 
This vanilline essence affords the advantage 
of giving a much stronger flavor than vanilla 
infusion, while being at the same time much 
cheaper. 

For grade A, use 4 oz. 
" " B, " 3I/2OZ. 
u u C, 3 - 

Mix a small quantity with each charge, when 
engrossing the dragees. 



PREPARATION OF VANILLA SUGAR FOR 
FLAVORING BURNT ALMONDS. 

Heat on the stove 2 lbs. of the finest pow- 
dered sugar, and moisten with 8 oz. alcohol in 
which I oz. pure crystallized vanilline has been 
dissolved. 

Let the sugar subsequently dry in the open 
air and fill it into tin cans only after it is per- 
fectly dry, so as to prevent lumping. 

COUMARIN ESSENCE OR TONKA BEANS 

FLAVOR, 

This is prepared like Vanilline essence, but 
as it is a very strong flavor it should be used 
with moderation, since any excess will impart 
a disagreable taste to the dragee. 
For grade A, use 2!/^ oz. 
" " B, 2 " strong essence. 

" C, 2 " weak 

Mix a small quantity with each charge when 
engrossing the dragees. 



29 



COFFEE EXTRACT. 

FOR ALMOND PASTE, CREAMS AND HARD GOODS, 
BUT NOT FOR DRAGEE. 

Boil 1 8 quarts water, add i6 lbs. ground 
coffee and lo lbs. chicory and let steep for half 
an honr. In order to extract all the flavor, 
pour the liquid off at the end of that time, and 
strain the grounds through a Canton or coarse 
flannel strainer. When cold, add 20 lbs caramel 
sugar. 

The total product should be about 25 quarts. 

COFFEE DRAGEES. 

These are more difficult to make than any 
other kind of dragees, on account of the difficul- 
ty of preventing the coffee from leaking, coffee 
being a fatty, dusty substance, liable to spring 
all kinds of surprises on the pan-man. 

Coffee dragee making is entirely different 
from any other kind of confectionery work. 



— 30 — 

HOW TO MAKE THEM. 

Melt 28 lbs sugar in i gallon water. When 
melted, add the starch and gum solution in the 
same way as it is added to the syrup used for 
other dragees, and finally mix the amount of 
coffee extract indicated for the grade of dragee 
to be made. 

IMPORTANT INSTRUCTIONS. 

Each charge of coffee syrup put on the al- 
monds must be replaced with an equal quanti- 
ty of unflavored white syrup, such as is used in 
making other kinds of dragees. The amount 
of coffee syrup in the receptacle consequently 
always remains the same. However, when 
the dragees have been built up to a certain size, 
the coffee syrup must no longer be replaced 
with w^hite syrup and the dragees are charged 
with the coffee syrup until they have attained 
the size required for the grade that is being 
made. 

The last charges must be only slightly colored, 



__ 31 — 

and in making coffee drawees, the pan-man 
should be careful not to heat the almonds too 
much, because coffee flavored syrup makes a 
great deal of dust which contains moisture and 
causes the dragee to become mottled. Too 
much air pressure is also injurious, and the dra- 
gee maker should give full attention to his 
work, since all these precautions are by no 
means superfluous. 

The coffee extract may be replaced with 8 lbs 
bean coffee, powdered and put in a large vessel. 
Pour lo pints boiling water on the powdered 
coffee and draw off one gallon of the infusion. 
Then melt 28 lbs sugar, using the coffee infusion 
instead of water, and proceed as above described. 

This method is more expensive than with the 
use of coffee extract, and it also requires more 
time because the coffee infusion must first be 
prepared. 

For grade A, use 14 oz. coffee extract. 



— 32 — 

AVhen the drawees have been built up, they 
must be taken from the pan, placed on boards 
with grated bottom, and allowed to stand until 
the next day. 

BOUQUET OR AROMA. 

Dragees are given a bouquet or aroma by 
mixing flavors with the last finishing charges, 
the flavor being the same as that used when en- 
grossing them. 

To give a vanilla aroma or bouquet, dissol- 
ve from i-io to 1-8 oz. crystallized Vanilline 
in a little boiling water. 

For rose bouquet use a liberal dash of 

rose essence. 
For violet bouquet use a liberal dash of 

violet essence. 
For lemon bouquet use distilled lemon 

essence. 
For orange bouquet us6 distilled orange 
essence. 
Never use oily essences, as they will stain the 



— 33 — 



dragees, unles 


5 you mix them with pure alcohol. 


COMPOUND FLAVORS. 


No. I. 


2 Parts Cinnamon essence, 




I " Clove 


No. 2. 


I Part vSpearmint " 




T " Heliotrope " 




I " Hyacinth " 


No. 3. 


I " Clove " 




I " Cinnamon " 




I " Cachou " 


No. 4. 


Vanilla infusion, 




A few drops Heliotrope flavor. 




Oranofe blossom water. 



RUM PUNCH INFUSION, 

No. 5. Make an infusion of 3]/^ oz. Tea. 
3-16 oz. lemon essence 
3-8 " orange •' 
15 grs. cinnamon " 
15 " clove " 

15 " nutmeg " 
3-8 oz. crystallized Vanilline. 



— 34 — 

Macerate in one quart of rum and mix toge- 
ther. 

This infusion is generally used for flavoring 
almond paste or creams. 

No. 6, i^ oz. Vanilline essence, 

3-16 " lemon " 

No. 7. i3/( oz. Coumarin essence, 

3-8 " Orange 
No. 8. Mix a few drops violet essence 

with coffee extract. 
No. 9. 2 Parts Chartreuse extract, 

J. " Superfine peppermint 
essence. 
No. 10. 2 oz. Coumarin essence, 
2 " Vanilline '' 
I '* Heliotrope " 

MIXTURES. 

The number of mixtures that may be made is 
practically unlimited, and I shall confine myself 
to mentioning merely a few, leaving it to the 
manufacturers to make their own selections, 



— 35 — 

since this booklet offers a sufficient variety for 
satisfying" all tastes and providing mixtures at 
all prices. 



MIXTURES OF COLORED DRAQEES. 

No. I. Vanilla, white, 45 lbs 
** rose, 15 

*' violet, 10 

" coffee, 10 

" lemon, 10 
" orange, 10 



No, 2. 



100 lbs. 
Vanilla, white, 40 lbs, 
rose, 10 
red, 10 
coffee, 10 
lemon, 10 
orange, i o 
violet, 5 
green, 5 



100 lbs. 



36 - 



MIXTURE A. 



50 lbs. Assorted flot almond dragees, 



10 
10 
10 
10 
10 



Filbert dragees, vanilla and rose, 
Assorted cordial sticks, 
Chocolate dragees, vanilla and rose 
White and rose nougat (extra fine) 
Olive shape chocolate dragees. 



100 



lbs. 



MIXTURE B. 

50 lbs. Assorted parched almond dragees, 
10 " Parched filbert dragees, vanilla 

and rose, 
10 " Pistachios, vanilla and rose, 
10 " Assorted chocolate pellets, 
10 " Chocolate . dragees, vanilla and 

rose, 
10 " Nougat, van ilia and rose(extra fine) 



100 lbs. 



— 37 — 



MIXTURE C. 



50 lbs. Assorted blanched almond dragees 
20 " Assorted olive shape almond paste 



dragees, 



10 '' Assorted cordial dragees almond 

shape, 
10 " Nougat extra, vanilla and rose, 
10 " Filbert dragees, vanilla and rose, 



100 lbs. 



BIJOU MIXTURE. 

50 lbs. Assorted roasted peanut dragees. 
20 '' Assorted French chocolates, 
10 " Cinnamon cordial dragees, 

5 " Creme de menthe cordial dragees, 

5 " Cloves dragees 
10 " Jelly gum beans, 

loo lbs. 



38 



MIXED LOT. 

This mixture is generally made up of all the 
imperfect almond dragees, pralines ( burnt al- 
monds), dipped creams, plain creams, dipped 
chocolates, gum drops, etc., etc. 

JORDAN SUGAR ALMONDS. 
GRADE A. 

60 lbs. Jordan Almonds, or 
Gum coated Jordan almonds 
Mold A sugar for engrossing 
Filling and finishing 



72 


lbs 


60 


<< 


18 


( ( 



150 lbs. 



GRADE B. 



50 lbs. Jordan Almonds, or 

Gum coated Jordan almonds 60 lbs. 

Mold A sugar for engrossing 72 " 

Filling and finishing 18 " 

150 lbs. 



— 39 



GRADE C. 




40 lbs. Jordan Almonds, or 




Gum coated Jordan almonds 


48 lbs. 


Mold A sugar for engrossing 


84 " 


Finishing 


18 " 



150 lbs, 
Canary, Alicante and other kinds of almonds 
may be used instead of Jordans. The amount 
of almonds can also be decreased, with a cor- 
responding increase in the amount of sugar but 
it is a mistake to do so, because such dragees 
are very hard and consequently very uninvit- 
ing, since good dragees must, above all, be 
tender, so they can be easily broken with the 
teeth. 

AVOLA PLOTS SUGAR ALMONDS. 

55 lbs. Avola flots Almonds, 

Weight when gum coated 65 lbs. 

Mold A sugar for engrossing 67 " 

• Filling and finishing 18 " 

150 lbs. 



— 40 — 

LARGE PLOTS SUGAR ALMONDS. 

Same as above. 

BLANCHED ALMOND DRAGEES. 

Boil some water, put the almonds in, and as 
soon as the skin begins to come off rather easi- 
ly, let the water drain off, without allowing the 
almonds to cool, empty the strainer out on 
a table, and cover them w4th a wet cloth. Then 
blanch the almonds as quickly as possible and 
]Dlace them, a few at a time, on hair sieves, 
where they are left to dry in the air until next 
morning. Finally dry them in the stove or hot 
closet at very inoderate heat, to prevent them 
from cracking. 

The almonds should be stirred up very care- 
fully from time to time. 

Like parched almonds, blanched almonds 
also require two coats of gum. 

Blanched almond dragees are generally made 
of Avola flots, in all colors and with same fla- 
vors as roasted almond dragees of grade A. 



— 41 — 

The loss in weight of almonds by blanching 
must be figured at 8%, and the waste from these 
almonds can be used for fillings. 

ROASTED ALMOND DRAQEES, 

Parch the almonds in a coffee or cocoa roast- 
er at very low heat, so as to cause the evapora- 
tion of the moisture and prevent them from 
swelling. Take the almonds out as soon as 
they are of a fine yellow color. 

On account of their brittleness, parched al- 
monds are always given two coats of gum. 

In roasted almonds, their loss in weight must 
be figured at 6^/( . 

Roasted almond dragees are made like sugar 
Jordan almonds in all colors and with the same 
flavors as in grade A and B. 

PISTACHIO DRAGEES. 

Place the pistachios in bran in the stove or 
hot closet at a moderate heat, and as they con- 
tain more oil than almonds, they may safely be 
allowed to dry longer. 



— 42 — 

In giving pistachios a coat of gum, the pan- 
man need not fear to give them a rather long 
charge, and to make the gum solution somewhat 
thinner, so as to allow it to thoroughly penetrate 
into all the cavities of the nuts. 

Pistachios are made in grades A and B, and 
finished in white and pink. 

FILBERT DRAGEES. 

Same treatment as pistachio dragees. 

ROASTED FILBERT DRAGEES. 

Take the same precautions in roasting and 
proceed as in making parched almond dragees. 
Finish in white and pink. 

ROASTED PEANUT DRAGEES. 

Peanuts are also made into dragees of all co- 
lors, but the only flavor used is essence of lemon 
or lime. 

In roasting them, the same precautions must 
be taken as in parching almonds. Peanuts are 



— 43 — 

given two coats of gum, and they must be tho- 
roughly sifted, so as to remove all waste, as 
well as the small pieces. 

Gum coated peanuts 60 lbs, 

Mold A, sugar for engrossing 72 " 
Filling and finishing 18 " 

150 lbs. 
DRAGEES OF ALMOND HALVES. 

In order to reduce the cost price of almond 
dragees when the market price of almonds is 
high, in consequence of a poor crop, a machine 
for cutting almonds in halves without breaking 
them has been invented. 

When almonds are to be cut 
in halves, they should not be 
dry, it is advisable, on the con- 
trary, to leave them for a few 
days exposed to fresh air, 
whenever possible, to make 
Almond splitting move tender for the cutting. 
machine. 




— 44 — 

When cut, dry them like whole almonds. 
On account of the flat side, almond halves re- 
quire two coats of g-um. Moreover, as two 
halves are liable to stick together while being 
worked, a few pinches of extra fine granulated 
sugar should be added to the first charges. 

Dragees of almond halves are made in all co- 
lors and flavored as in Grade C. 
30 lbs halved almonds, 

Weight when gum coated t^S lbs. 
Mold A sugar : 

For engrossing 94 " 

" finishing 18 " 



150 lbs. 



COMMON DRAGKES. 

This being an article which has practically 
been abandoned at the present time, I shall not 
devote much space to it, as there is no longer 
any reason for going into details. The materi- 
als used for this kind of work are within the 



— 45 — 

same range of prices as sugar. However, to 
make this a thoroughly complete Guide, I shall 
devote a few lines to this subject, in view of the 
possibility of an advance in the price of sugar 
which would compel the confectioners to fall 
back on common dragees so as to have a supply 
of low priced goods. 

ENGROSSING WITH FLOUR. 

Semi-fine Grade. 

Use cold sugar syrup, marking 30" at most, 
and charge it as usual on the gum coated al- 
monds. When the almonds are uniformly wet, 
sprinkle common flour over them, but be care- 
ful not to let thein have too much, since it is 
more advisable to add some more flour, if ne- 
cessary, when the almonds are sweating, inas- 
much as the surplus flour remains at the bottom 
of the revolving pan, and compels the pan-man 
to take out the almonds, in order to clean the 
pan. 

From twelve to fifteen charges of common 



^ 46 — 

flour are generally sufficient for the semi-fine 
grade. 

Do not use heat while working with the flour, 
as cold engrossing makes the charges much 
smoother and gives less trouble in whitening 
and filling the dragees. 

Take your almonds out, let them dry for a 
few days in the stove or hot closet and whiten 
them afterwards. 

COMMON GRADE. 

Proceed as in making the semi-fine grade, 
but use old molten sugar, or molten damaged 

sugar, instead of the white syrup and, in place 

of flour, scrapings, powdered in the mortar, 

and all kinds of screenings gathered up in 

sweeping. The dust caused by the work must 

be collected and utilized for common grade 

goods, in short, nothing should be allowed to 

go to waste in the dragee department. 

WJiiteriing dragccs zvhic/i Jiavebcen engrossed 
with flotir or scrapings. 



— 47 — 

Make the charges rather long, commencing 
with the syrup used for engrossing the dragees, 
shut off the blower, and do not open it again 
until the dragees are thoroughly wet. 

When they have attained the required size and 
are well filled, proceed as in making the other 
grades. Fill and finish in the same manner. 

All goods with centres such as : liquor, hard 
sugar and cream, as well as aniseed, caraway 
and coriander, may be made in the semi-fine 
and common grades. 

NOUGAT DRAGEES. 

Nougat dragees are generally made almond 
or square shaped and charged with the same 
proportional amounts of sugar as the grades A, 
B and C. They are finished in white and pink. 

By passing the nougat through rollers, it is 
also made into beans, lentils, large and medium 
size, and small squares. 

The nougat centres must be given a gum 
coating as soon as received, and if they contain 



- 48 — 

a certain amount of moisture, they should be 
turned in the revolving pan while operating 
the blower at full force. Add a few pinches of 
sugar to them, take them out of the pan and 
sift to remove the waste which forms while 
being turned in the pan. 

HOW NOUGAT IS GUM COATED. 

Wet the nougat centres with cold syrup, but 
do not charge them too long, and put in some 
granulated sugar, to prevent them from stick- 
ing together. Then add powdered gum arable 
and dry with flour, let them revolve in the pan 
until the coating is dry, which may be ascert- 
ained by scratching with the finger nail, when 
the gum will resist if dry. Care should be 
taken to operate the blower at full force, to has- 
ten the drying process. 

The nougat is subsequently engrossed in the 
same manner as almonds, no heat being used 
for engrossing. 



49 



HOW TO MAKE NOUQAT CENTRES. 

GRADE A. 

5 lbs. powdered sugar, 

3 " blanched and chopped almonds. 

Place the sugar (without water) in a pan over 
a slow fire, stir until it is melted and add the 
almonds (which must previously be kept in a 
hot place) little by little. Mix thoroughly and 
add the juice of two lemons, or a few drops of 
lemon essence. 

Pour the mass on an oiled marble slab and 
feed through the rollers. 

GRADE B. 

Boil lo lbs sugar mold A and 2 lbs glucose 
at 300^ and pour it on an oiled slab. Add 4 lbs 
chopped and parched almonds, mix, roll out 
and make same as grade A. 

GRADE C. 

Make same as above- grades, but use all the 
almond, peanut, pigralia nut, waste, etc. 



— 50 — 

NOUGATINE. 

Feed through the rollers for shaping into me- 
dium sized pillows. 

VANILLA CENTRES. 

Pounded sugar - - - 5 lbs. 
Chopped almonds - - 3 " 
Powdered vanilla - - 4 oz. 
Finish in white and pink. 

MOKATINE, 

Pounded sugar - - - 5 lbs. 
Chopped almonds - - 2 " 
Coffee ground into fine grs i ' ' 
Finish in coffee color. 

PISTACHINE. 

Pounded sugar - - - 5 lbs. 
Chopped almonds - - i].^ lbs. 
Chopped pistachios - - 1^/2 ** 
Powdered vanilla - - 2 oz. 
Finish in light green color. 



— 51 — 

CHOCOLATINE. 

Pounded sugar - - - 5 lbs, 

Chopped almonds - - 1% lbs. 

Roasted cocoa, ground- i^ " 

Powdered vanilla - - 2 oz. 
Finish in violet color. 

FILBERTINE. 

Pounded sugar - - - 5 lbs. 

Chopped almonds - - 1% lbs. 

Chopped filberts - - - 1% *' 

Powdered vanilla - - 2 oz. 
Finish in orange color. 

EXCELSIOR DRAGEES. 

Blanch a batch of almonds, and when dry, 
roast them very carefully, as indicated for roast- 
ed almond dragees, or in the oven, if possible. 
When roasted, give them a coat of gum. 

Preparation. 
Dilute cold glucose until it indicates 36" and 
cold syrup 30°. Then take two parts glucose 



— 52 — 

and one part syrup, and mix them together. 

Flavor this preparation with spirits of lemon, 
orange or strawberries, or nse a superior grade 
of extracts, if spirits are not available. Acid- 
ulate the preparation slightly, and color a light 
coffee brown. 

In putting the layers on the almonds, care 
should be taken to wet them no more than is 
absolutely necessary to prevent the goods from 
losing their correct shape, while the pan 
revolves. A pinch of extra fine granulated su- 
gar should always be added to each charge, and 
the goods should be sprinkled with the very 
finest powdered sugar, following the same 23ro- 
cess as indicated for sugar coating. From lo 
to 12 charges will be sufficient, but it is advisa- 
ble to put them on in two instalments, i. e. 
from 5 to 6 charges one day and the remaining 
charges the next day, to give them a better 
chance to dry. 

Glaze same as Julienne dragees. 



I 



— 53 — 

FRUIT DRAGEES. 

Cook the fruit a.s when making jam or mar- 
melade, flavor and pour into moulds pressed 
into very dry starch, sprinkle with powder as 
usual, allow them to stand until the next day, 
but do not place them in the stove or hot closet, 
as the heat would cause the shapes to become 
hollow. 




Plaster moulds^ natural size. 

The molds pressed into the starch must be 
of small size, such as squares, olive, filbert 
shapes, etc. 

In cooking the material for the jam or mar- 
melade centres, take equal parts of fruit and 



— 54 — 

GUM COATING OF FRUIT CENTRES. 

Put the centres in small lots in a pan and 
give them a coat of gtim by moistening them 
slightly, yet sufficiently, with cold syrup mark- 
ing 30°. While moistening, throw in a few 
pinches extra fine granulated sugar, to prevent 
the fruit centres from sticking together. As 
soon as they are sufficiently moistened, sprinkle 
one or two handfuls extra fine granulated sugar 
over them and drop them at once into powdered 
gum arable, without any mixture of flour or 
icing sugar. Stir thoroughly, sift them and 
place them in small lots on hair sieves. Cover 
with a cloth, to keep out the air, as the dragees 
would otherwise crack. 

Repeat this operation twice the next day, 
thus giving them 3 gum coatings in all. When 
dry, start the engrossing, as when making other 
dragees, but use cold syrup throughout, and 
take care to throw in from time to time a few 
pinches of granulated sugar, to prevent the 



— 55 — 

dragees from sticking together. Turn on a 
strong blast, in order to dry the charges as 
quickly as possible, since they might otherwise 
flatten out. 

During the filling and finishing, a jet of 
steam may be admitted at intervals, merely for 
warming the revolving pan. 

Apricotines should be finished in orange color. 

Green dragees " " " " pale green, 

Strawberry'' " " " "pink. 

The fruit pulps to be used in casting the 
centres must be unfermented. This is extreme- 
ly importand, for when you open a box it fre- 
quently occurs that the fruit contained in it is 
sour; even through cooking you cannot com- 
pletely do away with that fermentation ; a result 
of it is that your dragees when finished, begin 
to crack after a short time. 

Yet should you not have at your disposal any 
other but fermented fruit, you must heat them 
up four or five times during the day; it will 
cause the fermentation to disappear. 



- 56 - 

ALMOND PASTE DRAGEES. 

Dragees with almond paste centrCvS are made 
on olive shaped cores, rolled either with the i^ill 
roller or by hand. 

They are g-um coated and engrossed like fruit ' 
centres. 




Forms ( natural size ) obtained from the 
Pill roller. 



57 



HOW TO MAKE ALMOND PASTE. 

Grind 5 lbs. newly blanched almonds with 
i^ lbs. extra fine granulated sugar. If the 
paste is hard, a little syrup may be added. 
When ground, put the mass in a pan. Mean- 
while boil 15 lbs. mold A sugar with 2 lbs. of 
glucose at 300" Fahrenheit, and pour it little by 
little on the paste, while a helper mixes the 
mass with a wooden spatula. When the sugar 
has been mixed with the almond paste, work 
the mass vigorously in order to bleach it, and 
spread it out on a marble slab and allow it to 
cool. 

Paste which has not been sufficiently worked 
is liable to ferment. 

After cooling, the paste is run through the 
machine which should first be loosened up and 
then gradually tightened, in order to make the 
paste fine and give it body. Great care must 
be taken not to make it oily, which will event- 
ually happen if the paste is run too frequently 



- 58- 

through the machine for the purpose of soften- 
ing it, or if the grinding mill is tightened up 
too much from the start. 

Almond paste may be flavored either with 
distilled spirits, essences or liquors. 

If almond paste is to be flavored with fruit 
juices, use dry blanched almonds, grind them 
and moisten them with an ample amount of 
juice. Boil the mold A sugar at over 310" 
Fahrenheit ; avoid adding sugar after the paste 
has been finished since fermentation might 
otherwise set in. 

COFFEE ALMOND PASTE. 

Grind the almonds with 8 oz. coffee extract. 

ALMOND AND FILBERT PASTE. 

Use equal parts of almonds and parched and 
blanched filberts. 

ALMOND AND PISTACHIO PASTE. 

Use equal parts of almonds and pistachios 
ground with vanilla syrup colored with a touch 
of green. 



— 59 — 

CHOCOLATE ALMOND PASTE. 

When the sugar has been boiled at 300" Fah- 
renheit, heat 2 lbs. unsweetened cocoa at mo- 
derate heat, and mix it with the paste, before 
pouring on the boiled sugar, then flavor with 
vanilla. 

ORGEAT ALMOND PASTE. 
4I/2 l^s- blanched almonds, 8 oz. blanched 
bitter almonds, i %. lbs. extra fine granulated 
sugar. 

Grind with orange blossom water, the grated 
outer peel of 4 lemons, and a little vanilline 
extract. 

15 lbs. mold A sugar ) boiled at 300° 
2 " glucose I Fahrenheit. 

BURNT ALMOND PASTE. 

4 lbs. dry blanched almonds 
2 " extra fine granulated sugar, 
Grind with vanilla syrup. 
Make a nougat of i lb. filberts, i lb. almonds 
and 3 lbs. granulated sugar. 



— 6o — 

When cold, pound into grains, mix Avith the 
paste, and boil : 

1 8 lbs. of sugar, 
3 ' ' glucose 
at 300" Fahrenheit. 
The centres should be dried in the open air. 
Many confectioners crystalize these centres 
cold, in order to keep them more tender. 

ALMOND PASTE FOR MOLDING IN 
STARCH MOLDS. 

Stir I lb. of almonds into a little syrup which 
has been slightly heated in the steam pot. 

Boil 8 lbs. of sugar with a little glucose at 
230*^ Fahrenheit, mix in the almond paste and 
pour the mixture quickly from a saucepan pro- 
vided with a spout into molds pressed into starch, 
which may have the shape of chestnuts, filberts, 
squares, olives, etc. 

Flavor with vanilla, orange, lemon or straw- 
berry, etc. These centres are always candied 
cold. 



6i — 



DRAGEES WITH HARD CHOCOLATE 
CENTRES. 




Molding press for dragee centres. 

Melt extra fine chocolate at very moderate 
heat, and work it up on a marble slab. When 
ready, put the chocolate in the molding press. 
The desired shapes, such as almonds, squares 
or lozenges, must be embossed on the plates on 
which the chocolate is delivered by the press. 

When the plate is filled, remove it from the 
•molding press, exert some pressure on it with 
the arm, while striking it a few light taps, to 



— 62 — 

flatten out the chocolate. Then turn the plate 
and shake it up ligfitly, to give the pieces an 
oval shape, and to prevent the part which has 
not been molded from retaining a flat surface. 

The plates must afterwards be allowed to 
stand for a few hours in a cold dry place. 
To take the centres from the molds, strike the 
plate a few smart blows on a table. 

The gum coating and engrossing must be 
done cold throughout, as in making dragees 
with ordinary chocolate centres. 

These dragees are made in grade A. 
Finish in white and pink. 

CHOCOLATE PELLETS. 

Sugar 1 6 lbs., unsweetened cocoa 7 lbs., 4 lbs. 
gum dissolved in ^2 gallon of water. 

Melt the sugar into a syrup marking 25°, mix 
in, little by little, first the melted cocoa and 
then the gum, then boil on a slow fire into me- 
dium hard goods at 246" heat, while continually 
stirring, and allow the mixture to cool. 



- 63 - 

When cool, roll into small olive shapes by 
using the pill roller. 

Give two coats of gum and charge cold until 
the olive shapes have acquired a sufficiently 
hard crust. Then let them stand until next 
day and continue the work of engrossing. 
Finished in white, vanilla flavor. 
" " pink attar of roses flavor, 
'* '' purple violet essence flavor, 
" " green, peppermint flavor 

CHOCOLATE DRAGEES OLIVE SHAPE. 

Made same as chocolate pellets, but in larger 
olive shapes. 

Finish in violet color and flavor with vanilla. 

Important : — All chocolate centres must not 
be heated while engrossing them, since the ex- 
pansion of the chocolate core would cause the 
dragees to crack and become stained by the fat- 
ty mass. 

CHOCOLATE CENTRES. 

Recipe No. i — 6 lbs. of sugar, 4 lbs. glucose, 
boiled at 30° heat. Add i lb. of cocoa butter. 



-- 64 



2 lbs. unsweetened chocolate, and be very careful 
to stir lightly. 

When boiled, reduce to 260° heat hard goods 
by adding thick milk cream, pour out on a 
marble slab and turn up the corners towards the 
centre, until the paste is firm and lukewarm. 
Then feed through rollers to make pillow shapes. 

When the pillow shaped centres have cooled, 
they must be gum coated at once like fruit 



dragees. 




Mortar 



Recipe No 2.— 
Dissolve i^^ lb. of 
gum tragacanth in 
2 quarts of water 
which should be 
poured on little by 
little, as the gum 
dissolves. When 
completely d i s - 
solved, pound it in 
a marble mortar, 
strain through a 



- 65 - 

cloth and put the gum back into the mortar. 
Stir in with a pestle 6 lbs. cocoa powder con- 
taining no butter and continue to stir up, while 
thoroughly mixing sugar icing into the mass, 
until the paste is firm enough to be worked up. 

As soon as each centre is worked up, it is 
rolled in powdered sugar. When a crust has 
formed, they are engrossed like almond dragees. 

Recipe No, 3 — Take 10 lbs. of sugar, 4 pints 
of water and 6 lbs. glucose, and boil into hard 
goods at 300" Fahrenheit. Add one oz. butter, 
one oz. vaseline paste, twenty oz. cocoa, mix 
all the ingredients lightly together, and pour 
out on a marble slab as soon as the sugar has 
again come to a boil. Feed through the rollers 
to have pillow or oblong shapes. 

The centres are gum coated like fruit dragees. 

Recipe No. 4 — Melt 10 lbs. of Caracas choco- 
late, without sugar, in a steam pot, and stir in 
6 lbs. hard honey. Stir while hot, and after the 
paste has cooled and proves to be soft, harden 
with sugar icing. 



— 66 — 

The centres are gum coated like fruit dragees. 

Recipe No. 5--4 lbs. cocoa, 

" " lo lbs. cream, 

" " 4 lbs. glucose, 

" " 3 ^ oz. vanilla powder. 

Pour into starch inolds and gum like fruit 

dragees. 

Recipe No. 6 — 2 lbs. gum dissolved in 2 pints 

water. Boil 15 lbs. sugar and 2 lbs. honey at 

300", take 12 lbs. cocoa and 7 oz. vanilla powder, 

and mix while steam is turned on. 

Make into olive shapes and dump into very 

finely powdered gum. 

Recipe No. 7 — Take i lb. honey and i lb. 

glucose and melt over a moderate fire. While 

the mass is melting, stir in 2 lbs. powdered 

sugar, 1 1/2 oz. vanilla powder and keep stirring 

until the paste is thoroughly liquid, but do not 

let it come to a boil. 

Take the pan off the fire, beat up the white 

of 8 eggs very stiff and add it little by little to 

the mass in the pan, put it back on a slow fire 



- 67 - 

and beat the paste vigorously. Then boil 28 oz. 
sugar with 7 oz. glucose, taking care to boil it 
at the same heat as the hard goods in the paste, 
i. e. 280", and add 2 lbs. unsweetened chocolate. 

When this mixture is ready, add 2 lbs. almonds 
ground into powder, and 1^ lb. minced pis- 
tachios, and be careful to put the almonds and 
pistachios in a thoroughly hot stove. 

While lukewarm, make the paste into pillow 
and olive shapes. 

Glim like fruit dragees. 

Recipe No. 8 — Use 10 lbs. sugar, 7 lbs. extra 
fine chocolate and 3 lbs. gum in 3 pints of water. 
Boil the sugar at 230", and mix in a pan with 
the melted gum and the hot chocolate. 

Flavor with vanilla powder. 

FRENCH CHOCOLATINE.S. 

3 lbs. Gum dissolved in 3 pints water, 
8 " Sugar and 2 lbs. glucose, boiled 

at 300", 

4 " Melted cocoa, 
3)^ oz. Vanilla. 



— 68 — 

Mix these ingredients while steam is turned 
on, pour on a marble slab and when cold make 
into olive shapes with the pill roller. Gum as 
fruit dragees. Finished in white. 

SPANISH CHOCOLATINES. 

Flavor with cinnamon. Finish in bright 
yellow. 

MEXICAN CHOCOLATINES. 
Flavor with ambergris. Finish in chocolate 
color. 

INDIAN CHOCOLATINES. 
Flavor with sandal wood oil. Finish in green. 

ORIENTAL CHOCOLATINES. 

Flavor with musk. Finish in rose color. 

CEYLON CHOCOLATINES. 
Flavor with clove oil. Finish in orange color. 
JAVA CHOCOLATINES. 

Coffee extract. Finish in coffee color. 
Gum like fruit dragees. 



— 6q — 



CRYSTALLIZING. 



When cooking your crystal have it at a 33^ 
mark for sweets and at 34° for articles suscep- 
tible to softening" for instance, dragee centres 
which must be heated moderately before casting 
in the starch. 

It is not necessary to cook a candy a long 
time, it is rather bad, for sugar too wet, and re- 
maining too long in cooking on the fire or with 
steam looses some of its tendency to crystal- 
lization. 

Following is a formula for arriving exactly 
to the 33/2 mark. 

2^ lbs. sugar, 
I lb. water, 
or 100 lbs. sugar, 
40 lbs. water, 

Put your sugar and water in the pan, melt 
them, then as soon as boiling, as a precaution, 



— 70 — 

sponge the sides of the pan, because very little 
is needed to cause the sugar to grain ; a few 
additions of boiling water will bring your mass 
to the desired mark. If you follow my indi- 
cations as to the proportions of sugar and water, 
do not add any acetic acid, as is the custom of 
some pan-men. 

You make it greasy uselessly. 

When -you have reached the desired mark 
put the basin aside away from any dust and 
steam, then" cover it either with wet perforated 
paper or a damp cloth, it will facilitate the re- 
moval of the crusts that forms at the surface. 

Always employ cold sugar to put on your 
dragee centres. 

You can cook your crystallized sugar remnants 
several times by adding a little extra fine 
granulated sugar. 

Centres so prepared must always be allowed 
to remain at least 12 hours, then drain them 2 
or 3 hours before gum coating. 



— 71 — 

CREAM CENTRE DRAGEES. 

* Before pouring the cream centres into the 
starch molds, they should only be slightly heat- 
ed, i. e. they must be only so hot that when 
they are melted in the steam pot, and a little is 
taken out with the paddle, it will not burn the 
tip of the tongue. 

These centres can be molded in all shapes 
and given any desired flavor. 

Do not take them out of the starch molds un- 
till they are cold. 

Many manufacturers candy the cream centres 
with syrup marking 34", but I consider this tm- 
necessary, if the centres are sufficiently solid. 

They are gum coated like fruit centres. 

* As to the manufacturing of creams, see the 
details in the article "Small Eggs". 



— 74 



MARRONS. 




Chestnuts. 



Centres — 20 lbs. rich cream paste, 8 lbs. 
Caracas cocoa. Heat in the steam pot. 

Make sufficiently liquid for pouring into molds, 
by adding syrup. 

Pour into starch molds chestnut shaped. 

Gum as soon as the centres have become 
sufficiently solid. Finish in chestnut color then 
gl^ze and indicate the stem with white royal 
icing. 



— 75 



FILBERTS. 




Filberts. 

Centres — 16 lbs. cream paste, 2 lbs. parched 
and finely ground filberts, i cordial glassful of 
alcohol. Heat in the steam pot and have it 
sufficiently liquid for pouring into molds, by 
adding syrup. 

Pour into filberts shaped molds made of starch. 

Candy cold with syrup marking 34". 

Gum and engross like marrons. 

Finish in filbert color, glaze and indicate stem 
with white royal icing. 



- 76 - 



GREEN ACORNS 




Acorn. 

Centres — 1 6 lbs. cream paste, 2 lbs. almond 
paste, softened with syrup. Heat in the steam 
pot and have it sufficiently liquid for pouring 
into molds, by adding- syrup. 

Flavor with vanilla or lemon. 

Pour into a-corn shaped molds made of starch. 

Candy cold with syrup marking 34°. 

Gum and engross like marrons. 

Finish in green, glaze and dip the stem or 
bottom part into chestnut colored white royal 
icing. After dipping, stand the acorns up in 
chestnut colored extra fine granulated sugar. 



77 



COFFEE ACORNS. 

Make same as green acorns, but color the 
cream centres with coffee extract. 

Finish in coffee color and dip stem into chest- 
nut colored icing-, as used for green acorns. 

ALMOND SHAPED CREAM DRAQEES. 

Use 50 lbs. Cream, 

15 lbs. Almond paste, 
5 lbs. Roasted filberts, ground very fine 
with I lb. granulated sugar, moistened with a 
little syrup or water. 

2 lbs. Unsweetened cocoa, 
2 lbs. Honey. 
Melt the cocoa at moderate heat and mix all 
the ingredients together. Color the mixture in- 
tenselywith caramel, and flavor it strongly with 
Vanilline crystallized. Then divide it into 5 
batches and heat slightly. If too thick, thin 
down with syrup until it marks 30", and pour 
into almond shaped molds made of starch. 
AVhen cold, take the centres from the starch 



- 78 — ' 

board, candy them with crystallizing- syrup 
marking- 34", in which they must be left for 12 
hours, then let them drain for 3 hours at most 
and drop them into powdered gum arable. 
Allow them to dry overnight on screen boards, 
and put on the two additional coats of gum by 
the same method used for acorns, marrons and 
filberts. 

Engross, fill and finish the centres in accord- 
ance with the instructions given for fruit 
dragees. Finish in white and pink. 

SMALL EGGS. 




Plaster Molds, Natural Size. 



— 79 — 

12 lbs. Sugar, 

2 lbs. glucose or small pinch of 

cream of tartar, 

3 pints of water. 

Put the sugar, (glucose, cream of tartar) and 
water in a copper basin, leave it on the fire until 
boiling point, then, with the hand clean tho- 
roughly the sides of the basin and cover it for 
a few minutes. 

Bring your sugar to 240", pour it on a clean 
cold marble slab surrounded with small iron 
bars. 

When cold stir the sugar with a steel spatula 
until it becomes a paste, then leave it on the 
marble slab, place a damp cloth over it and 
leave it there for an hour. 

After this, knead it well to bring back the 
cream, put it in a copper basin, place the latter 
in another basin filled w4th boiling water and 
stir until the cream becomes liquid and hot, 
should the cream be too thick, add a little syrup 
to soften it. 



— 8o — 

Yoti will know your preparation is ready to 
be cast in the starch when it will not burn the 
tongue if you take any on the knife you have 
been working with. 

The larger the centres the more heat you 
must give to the cream. 

To keep the centres always soft, add to the 
above 6 oz, of glycerine; mix it well before 
casting. 

Flavor according to taste. 

When preparing coffee cream centres color 
your paste with coffee extracts. 

When preparing chocolate cream add 3 oz. 
of chocolate without sugar for every pound of 
cream. Chocolate must be melted slowly before 
mixing with the cream paste, then you may 
proceed to the molding or casting. 

These centres are generally hard when taken 
from the starch, but they get soft w^hen worked 
up in dragee. 

Once your centre is cast in the starch, in the 
egg shaped molds or casts, as represented in 



ihe text, allow them to lay until the following 
day, in a dry place without steam. 

When you take them out, you do not crystal- 
lize them you must previously gum them in the 
following way. 

If your centres are colored, take some syrup 
made with old sugar ; if they are white, take 
some remnants of crystallized sugar, wet it just 
as much as is necessary while adding a small 
quantity of extra fine granulated sugar to pre- 
vent them from sticking together, then some 
pulverized gum to give them some solidity and 
finish the drying process with some flour. 

That part of the handling must be done as 
rapidly as possible to prevent the centres from 
getting soft and smashed while turning in the 
small revolving pan used for the gumming. 

In the evening you renew the same gumming 
but you then wet the articles more liberally and 
the following day you gum again twice, taking 
care to shake them several times during the 



— 82 — 

day. All these gummed articles must be set in 
screened pans. 

After gumming four times successfully the 
centres, the flat side disappears almost entirely 
and once made into dragees it cannot be seen 
any longer. 

It is the reason why I have reproduced in 
natural size the small plaster mold (cast) then 
also the same cast cut in two to show exactly 
the height of the part printed in starch. 

You engross them as the fruit centres, without 
the use of heat, and you finish them in all colors. 

Once assorted you varnish them and proceed 
to the mottling. 

MOTTLED EGGS, VEGETABLES AND FRUIT. 

To mottle the different articles, you place your 
eggs, vegetables or fruit on screen boards speci. 
ally reserved to that kind of work, one layer at 
the time. 

Place on a dish the same color you are using 
to color your syrup, add to it a little liqiiid gum 



- 83 - 

to thicken it and especially to prevent dots from 
spreading ; then, take a small quite hard hair 
brush dip it lighly and softly in the above color 
and give small taps on the back of the brush 
with the blade of a knife, while bending the 

hair. 

Repeat the same thing several times on the 
same articles but with different colors. 

Each mottling must be thoroughly dry before 
you proceed w4th a different color. 

White articles can be mottled as follows : 

i" Mottling, green, 

2" " coffee color, 

3» '* violet. 

PINK ARTICLES. 

1° Mottling, violet, 
2" " yellow, 

3" " Marron. 

YELLOW ARTICLES. 

i" Mottling, red, 

2" " viole^-, 

3° " green, etc. etc., 



^ 84 - 

Never attempt to mottle on the same day you 
have made your dragee. 

All articles must have been varnished before 
proceeding with the mottlino-. 



HARD SUGAR DRAGEES. 

Hard sugar centres may be made in 
practically unlimited variety, as far as 
flavor and shape are concerned. 

In making hard sugar centres the 
pan men should, above all be careful 
not to use old sugar which has com- 
menced to sour or become too greasy. 

I would advise the use of fresh sugar 
or candy drains. It is easier for the 
pan man to work the centres when they 
are dry and not liable to leak, either on 
account of their containing too much 
glucose or acid, both to be found in old 

Ther 
mometer SUgar. 

In this connection I would state that I know 






- 85 - 

of no means for stopping or remedying leaking 
when it has once set in. 

The centres are made of pulled and clear 
suofar. 




Hard Sugar Centers. 



— 86 — 

In gum coating these centres, the same pre- 
cautions must be used as for nougat centres. 

Very attractive mixtures may be made in all 
colors and fed through the rollers to obtain 
almond shapes and mediumsize sqiiares. 

FRENCH CHOCOLATE. 

lo lbs. sugar, 
2 ' ' glucose, 
i^ " unsweetened cocoa. 




Boil the sugar and the glucose to 3 1 o", when 
boiled, pour it on an oiled marble slab, and put 



— 87 — 

immediately over it the cocoa, which should be 
previously sliced in small pieces to help an early 
melting. 

The cocoa can be replaced with powdered 
cocoa. 

Before sending the different shapes to the 
cylinder, (see the cut) mix thoroughly both co- 
coa and hard sugar. 

Gum and engross as told for dragees with 
hard sugar centres. When engrossing flavor 
with a little vanilline. 

Is finished in all colors. 



COLORED CENTRES. 

Boiled sugar, cream, liquor, almond paste 
and other centres must always be flavored and 
colored the same shade in which the dragees 
are finished, so as to avoid any mistakes in 
making them. 



— 88 — 

LIQUOR DRAQEES. 

The cores on which these dragees are made 




Plaster Molds^ Natural size. 



89 



may be given a great variety of shapes. 

Use plaster patterns of the desired size and of 

the shapes required for the dragees to be made, 
they are cast in starch. 

These dragees mostly made have the shape of 
almonds, small sticks, vegetables, squares, 
eggs, etc. 

The average mark of the liquors poured into 
the starch molds is 36°, but for large centres, 
such as beans, large eggs, etc., they should be 
boiled down to 37 degrees, so as to make the 
crust stronger. 

Since the liquor centres are liable to swell, a 
little alcohol is put in, for preventing fermen- 
tation. ' 

PREPARATION OF THE LIQUOR CORES. 

Prepare sugar into a syrup marking 30 de- 
grees, put 4 lbs. of this syrup into a saucepan 
and boil it at 246" heat. When boiled, take 3 
lbs. of the same 30" syrup made the day before, 
add 3 table spoonfuls of liquid gum, dissolved 



91 



on the same day, if possible, and mix all these 
ingredients together. 

Cast immediately the mixture into the molds 
and let the boards stand in a cool place. 

The cores need not be turned over on the 
boards. They must be candied with 34" syrup 
to reinforce the crust. 

It would be impossible for me to state the 
exact amount of flavor which should be put into 
these centres, since different manufacturers use 
more or less flavor, and more or less strong fla- 
voring extracts. The amount of flavor must 
therefore be determined by the pan-man as he 
thinks best. 

If the cores are flavored with alcoholic liquors, 
no alcohol need be added to the syrup. 

When using oily extracts to flavor, they 
should always be mixed with alcohol. 

These cores are generally flavored with cinna- 
mon, mint, peppermint, spearmint, cloves, gin- 
ger, winter- green, violet, root beer, etc., etc. 



— 92 — 

GUM COATING THE LIQUOR CENTRES. 

Allow the centres to drain 3 hours, take them 

out of the crystallizing pan and put them in 

small batches into a small revolving pan. Let 

the pan revolve and sprinkle the centres with 

powdered gum arable, and add a little flour to 
dry them. Then take the centres out of the 

pan and place them little by little on grated 
boards. On account of the moisture that may 
sweat out and cause the centres to stick to- 
gether, they should be stirred up from time to 
time. 

Repeat the same operation next day, by 
wetting the liquor centres with cold syrup, and 
sprinkling them with gum powder and flour. 

The centres are engrossed in the same manner 
as fruit, almond paste and cream dragees. 

TEA LIQUOR DRAGEES. 

Make an infusion of i lb. black tea in ij4 
quarts of water. At least one quart must be 
drawn off by straining the infusion througli. a 
cloth. 



~ 93 — 

Take i}4 lbs. blanched almonds and pound 
them in water so as to obtain i quart emulsion. 

Boil 15 lbs. of sugar at 300" heat, thin down 
to 36" with the almond emulsion and the tea in- 
fusion, mixed together, add 5 tablespoonfuls of 
gum solution and 1 4 pint alcohol. 

Allow the mixture to stand 20 minutes before 
pouring it into the molds. Sprinkle with starch 
and put in a cool place. 

CHOCOLATE LIQUOR DRAGEES. 

Sugar, 10 lbs. 

Caracas cocoa, without sugar, 8 oz., stirred 
into i)4 lbs. of sugar syrup marking 28" 

90" Alcohol, 10 oz. 

Flavor with vanilla. Pour into starch molds 
and sprinkle with starch. 

FILBERT LIQUOR DRAGEES. 

For each pound of sugar, take i oz. filberts, 
pound them very fine in water and extract the 
emulsion by straining through a fine cloth. Add 



— 94 — 

a few drops orange blossom water, gum so- 
lution and alcohol. 

i/^ Quarts filbert emulsion are required for 
thinning down to 36^10 lbs. of sugar boiled at 300° 

COFFEE LIQUOR DRAQEES. 

Boil sugar at 300" and thin down to 36" with a 
strong infusion of coffee. 

JELLY DRAGE^ES, 

For each 15 lbs. of sugar, take i oz. of Japan 
moss which must be steeped in water one hour 
before using. 

I Pint liquid flavor is required for each 10 lbs. 
of sugar, as well as : 

5 tablespoonfuls of gum solution, 

1-5 pint of alcohol. 

Omit the alcohol if spirit flavor is used. 

VEGETABLE LIQUOR DRAGE^ES. 

Vegetable dragees are either imitations of 
vegetables, such as kidney beans, peas, radish- 
es, carrots, gherkins, lentils, tomatoes, turnips, 
or else of fruits, such as strawberries, pears. 



— 95 — 

apples, apricots, lemons, etc. 

They are made in accordance with the in- 
structions given for making liquor cores, and 
finished in colors, in imitation of those of the 
fruit or vegetable they represent. 

Lemons, strawberries and gherkins are 
pearled. 

Vegetable liquor dragees are sometimes ei- 
ther speckled, or painted, or else decorated with 
royal icing ' 

To speckle them, place then on boards in a 
single layer, put some color in a can co.ver, dip 
a brush very lightly into the color and tap 
smartly on the brush with the blade of a knife. 
Repeat this operation on the same dragees either 
w4th one or two colors, and allow them to dry. 

If fruit or vegetable dragees are to be deco. 
rated, place them on boards filled with non- 
pareils and decorate each dragee with royal 
icing. 

For painting vegetable or fruit dragees, place 
them on boards as for speckling, but put them 



- 96 - 

with a cotton puff lightly dipped into the color. 
Care must be taken to varnish the fruit and 
vegetable dragees before decorating or speckling 
them. 

LIQUOR BOTTLES. 

Pour your sugar in bottle shaped starch molds 
and color your liquor centres according to fla- 
vors used. 

36!/^ for large bottles, Beaume, 
35!/^ " " " Beaume, 




Plaster Molds^ Natural Size. 



— 97 — 

White flavor with aniseed extract, 
Pink " " raspberry " 
Green '* " peppermint '' 
Yellow " '' lemon " 

Orange '' " orange " 

The following day take out the centres from 
the starch, candy them at 34" while cold and 
coat them with care. 

Engross, fill and finish them as other liquor 
dragees. They are colored according to the 
centres used. 

Varnish them and dip the top of the bottle 
in a little royal icing, brown, red or green in 
imitation of the seal on the cork. 

ROYAL ICING FOR DECORATING YEGET- 

ABLES AND OTHER DRAGEES. 

Use a small pan and put in the white of two 
eggs (without the germ) and a little lemon juice, 
strained through a fine sieve, mix into a soft 
dough with very finely powdered sugar, and 
work it vigorously, so as to make the icing light. 



- 98 - 

If the icing- is too soft, it must be stiffened with 
a little sugar after rising. 

If no lemon juice is handy, a dash of acetic 
acid may be used instead. 

In order to keep the icing, cover it with a 
moist cloth. 

SMOOTH SUGAR CLOVES. 

As a safeguard, the cloves should be allowed 
to dry in the stove for two days. At the end 
of that time they must be sifted and picked 
over, in order to remove the waste. 

HOW CLOVES ARE GUM COATED. 

Prepare your gum coating by mixing one half 
gum solution with one half syrup marking 30". 
Wet the cloves for a sufficiently long time to 
allow the gum to penetrate into all the recesses 
of the cloves and then sprinkle them with extra 
fine granulated, until the cloves come easily 
apart. Let them revolve for a few minutes in 
the pan, and when they begin to lump together, 



— 99 



sprinkle them once more with a mixture of one 
half flour and one half of the very finest pow- 
dered sugar. Great care should be taken, how- 
ever, not to sprinkle on too much of this mix- 
ture at one time, and it is preferable to sprinkle 
the cloves gradually, whenever it appears ne- 
cessary, in order not to prevent any moisture 
from getting out. 

Inasmuch as cloves must be given at least 3 
coats of gum, they should be allowed to dry by 
making them revolve in the pan for at least i 
hour after each coat of gum. They are then 
taken out of the pan, placed on a screen board 
and left to dry overnight. 

The method of engrossing, filling and finish- 
ing sugar cloves is the same as indicated for 
sugar almonds. However, in order to make 
sure that the cloves will keep their shape well 
after receiving three coats of gum, it is prefer- 
able to engross them only with syrup boiled 
down to 35", and not 37^ the latter being the 
weight of the syrup used for almond dragees. 



lOO 



Sugar cloves are finished in white, pink and 
purple. 

Practical experiments have shown that 50 lbs. 
of cloves are reduced to 47 lbs. by cleaning and 
sifting, and that these will weigh 134 lbs. after 
receiving 3 coats of gum, and give an output of 
425 lbs. of sugar cloves when finished, 

BERMUDA JELLY BEANS. 

I do not recommend the making of these 
goods, particularly during the summer months, 
when the centres will swell under the influence 
of the severe heat experienced in our climate. 
However, as these beans are made, it becomes 
my duty to describe the manufacturing method 
in all its details. 

JELLY BEAN CENTRES NO, L 

Take 60 lbs. glucose, 
40 lbs. sugar, 

25 lbs. starch of superior quality. 
Dissolve the starch in cold water, add the 



lOI 



boiling sugar marking 240", and the glucose, 
and cook until it drops in a thick mass from 
the paddle. 

After casting the mass into bean shaped starch 
molds, the shapes should be placed in the stove 
or hot closet, and allowed to dry during 6 days 
at least. It is absolutely necessary to take 
these precautions, and still more to shift the 
wooden boards around 4 or 5 times during the 
drying process. In other words, the boards 
placed on top should be shifted to the bottom, 
and vice versa, to make sure that the Jelly 
Beans will all be dry, and especially evenly dry, 
a requirement which must carefully be atten- 
ded to. 

Before taking the centres from the starch 
board, they should be allowed to cool, in order 
not to spoil their shape. 

JELLY BEAN CENTRES NO- 2. 

Put 50 lbs. glucose in the jacket kettle with 
stirring apparatus attachment, add 16 lbs. crys- 



I02 



tallized sugar, showing 34" Beaume, when mel- 
ted or 20 quarts of crystal drippings, when boil- 
ing add 6 lbs. of starch mixed quite thick in 
cold water, then pour slowly, stir and allow to 
boil slowly a long while. 

AS TO THE BOILING. 

Take some of the above between two fingers, 
blow on it and if it comes off the finger easily, 
your gum is ready; about 10 minutes before it 
is ready add 2 ^ ounces of Tartaric Acid. 

Flavor with i;^ ounce raspberry extract, 
strawberry, orange, lemon and color according 
to the flavor used. 

HOW BERMUDA JELLY BEANS ARE 
GUM COATED. 

Melt glucose into a solution marking 36" and 
sugar into a syrup marking 30". If old molten 
sugar is available, it is preferable to use it. 
When cold, mix two parts glucose with one 
part sugar, and give the centres rather long 
charges of coating. When they are thoroughly 



— I03 — 

wet, sprinkle on a considerable amount of extra 
fine granulated sugar, let them revolve for a 
few minutes, and sprinkle them with a mixture 
of equal parts of powdered starch and of the 
very finest grade of powdered sugar, which 
mixture should be prepared in advance. 

Give the centres 3 coats of gum according to 
the above instructions, and color the coating 
preparation in conformity with the color of the 
centres. The coats of gum should be sprinkled 
with the starch and sugar mixture, only gra- 
dually and whenever it appears necessary, and 
all possible care must be taken not to prevent 
the escape of the moisture, since this would be 
detrimental to the work of sugar coating. 

When the coats of gum have become tho- 
roughly dry, the centres are taken from the pan 
and left for two days exposed to the air, when- 
ever possible. 

The method of engrossing, filling and finish- 
ing is the same as indicated for almond dragee. 

It is particularly necessary to avoid heating 



— I04 — 

the pan, as the entire process must be con- 
ducted cold from start to finish. 

The drying of the first charge put on the gum 
coated centres should be accelerated by sprink- 
ling them with a pinch of the starch and sugar 
mixture, and this may be repeated several times, 
if necessary. 

Bermuda Jelly Beans may be finished in all 
colors. The engrossing syrup must be flavored 
in conformity with the flavor used for the 
centres. 

DRAGEES WITH IMITATION 
MARSHMALLOW CENTRES. 

In making these dragees, imitation marsh- 
mallow centres are molded in starch, gum coat- 
ed and engrossed in the usual way. The cen- 
tres are given the shape of large, medium and 
small eggs, the large eggs being molded in two 
sections as follows: mold the pointed section 
first, and when dry, remove it from the mold. 
Then mold the rounded section and when the 



— io6 — 

The seeds are made into dragees in the same 
manner as Jordan almonds, and gum coated in 
the same way. These dragees are only made 
in grade C. 

Flavor with lemon. 

Finished in all colors. 

DRAGEES DES DEUX MONDES. 

(new and old world dragees.) 

Work hard sugar centres through the rollers, 
to make almond shapes, give thein a gum coat- 
ing, engross as indicated for this kind of work, 
finish in White, Pink, Loie Fuller, Coral and 
Black, then glaze. 

LOZENGES CENTRE DRAGEES. 

Dissolve I lb gum tragacanth in i gallon water, 
which must be poured on little by little, as the 
gum melts. When thoroughly dissolved, pound 
it in a marble mortar and strain through a 
cloth, then put the gum back into the mortar, 
and stir in with the pestle some very finely 



— loy — 

powdered sugar, until the paste becomes suffi- 
ciently solid to be worked. 

When ready, the paste is made into sheets 
and cut up with punches, or rolled with the pill 
roller into small balls or olive shapes. 

As soon as the pieces are prepared, they 
must be rolled in powdered sugar, and when a 
crust has formed, they are worked up like al- 
mond dragees. 

Powdered licorice, licorice wood powder, co- 
coa, powdered cinnamon or cloves, may be 
mixed into the paste. 

ALIMENTARY PASTE CENTRE DRAGEES. 

Made like lozenge centre dragees, the lozen- 
ge centres being replaced with fancy figures, 
such as lentils, birds' tongues, tapioca pearls, 
grain shapes, etc. 

These centres are gum coated and worked up 
like aniseed dragees. 

Finished in all colors and glazed. 



— io8 — 

NATIONAL DRAGEES. 

Feed hard sugar through the rollers to make 
almond shapes. Gum and engross them up to 
a certain size, drying the last charges with flour. 
Then put on 8 or lo charges red syrup Avithout 
starch and strongly colored and be careful to 
dry the charges. Take the dragees out of the 
revolving pan, wash the pan and then continue 
to put on charges of engrossing syrup, being 
careful to dry the first two and the last two 
charges with flour, to make the red streak very 
conspicuous. 

The streak of blue is made in the same way. 

Whiten after giving them the streak of blue. 

Finish in blue, white and red. 
These dragees sell at retail at three for a cent, 
and there are 60 to the pound. 

NATIONAL MARBLES. 

These are made like national dragees, the 
engrossing being done on small hard sugar 
balls, fed through the rollers. 



— I09 — 

They are made in three sizes. 

Both the national dragees and marbles are 
also made without the interior streak of color, 
but in such case the number of engrossing 
charges is largely reduced. 

Finish in blue, white and red. 

NATIONAL AMERICAN DRAQEES. 



Feed hard sugar, 
pulled white, 
through the rollers : 
to make stars, 
squares and long 
sticks, and charge 
with the same com- 
position used for 
Julienne. Charge 

the stars in white, the squares in blue and the 

long sticks white and red. 

iVhen dry, polish, glaze and make a mixture 

of the 4 kinds. 




I 10 



Flavor the stars with vanilla, 
" " squares with orange, 

** " white sticks with lemon, 

** " red " " strawberry. 

TRANSPARENT MARBLES. 

Start out from large nonpareils and engross 
cold throughout, as w^hen making transparent 
aniseed dragees. 

Finish in white and pink. 

ASSORTED MARBLES. 

Made the same as national marbles, but 
without interior streak of color. 

Finish in any color and make in three sizes. 

STRIPED MARBLES. 

These are made like assorted marbles, and 
finished in all shades of color, the only differ- 
ence being that either blue and red, or green 
and orange, or black and purple stripes are 
made on the marbles, in imitation of those 
used as children's play things. 



— Ill — 

STRIPING MARBLES. 

The following device has been invented for 
striping the marbles. A number of pieces of 
twine are fastened at a distance of slightly over 
ys in. from each other on a board and stretch- 
ed to another board placed at a considerable 
distance below, so the pieces of twine form an 
inclined plane. 




Apparatus to stripe marbles. 

The pieces of twine are then impregnated 

with the following indicated colors by means of 

a soft brush of any kind, and the marbles are 

made to roll down over the ends of twine and 



112 



allowed to fall into a receptacle placed at the 
lower end. On their way down they thus re- 
ceive a stripe of color on each side. 

MOTTLED MARBLES. 

These are made like assorted marbles. They 
are engrossed in white and not finished off. 

The mottling is done as follows : 

Put on a single charge of very hard boiled 
syrup, marking 38" and strongly colored. When 
dry, put on a second charge of a different color. 

For instance : 

First Charge. Second Charge. 

1 Velveteen black. Green, 

2 Chestnut brown. Velveteen black, 

3 Coffee color. Green, 

4 Slate color. Orange, 

5 Coral red. Slate color, 

6 Orange, Coffee color, 

7 Slate color. Coffee color, 

8 Orange, Blue, etc., etc. 
The marbles, which should be colored in 



— 113 — 

small batches, are then mixed together and 5 
or 6 finishing charges put on cold. 
Glaze next day. 

PEBBLES. 

Chop roasted almonds and filberts into coarse 
pieces and sift thoroughly, so as to remove the 
dust and fine particles. Gum like dragees and 
engross cold with syrup marking 36". Dry the 
charges with powdered sugar. 

To make imitation pebbles, boil sugar with a 
little glucose at 230", color the syrup strongly 
and pour it in a thin stream over a small batch 
of pebbles, using a saucepan provided with a 
spout. Separate the pebbles with powdered 
sugar, and pour on more of the same hard su- 
gar, but differently colored, in order to obtain 
the mottled effect. 

The sugar is colored in the same way as for 
mottled marbles. Put on 5 or 6 cold finishing 
charges and glaze next day. 

These pebbles may also be made with hard 



114 — 



sugar centres fed through the rollers to make 




— 115 — 

pebble shapes. Gum coat and engross these 
centres same as pebbles made with roasted al- 
mond and filbert centres. 

Flavor with vanilline essence or lemon ex- 
tract. 

The dust and small particles may be used to 

make gravel, by working them up as above des- 
cribed. They must, however, be colored like 
mottled marbles. 

PEAS AND BACON DRAQEES. 

Take either nougat or hard sugar, boiled at 
290**, flavored with vanilla or peppermint, and 
pass through rollers for making pea shapes 
(3000 to the lb.). When cold, gum coat the 
shapes like almond dragees. When the gum 
coating has dried, engross the shapes at once 
with syrup marking 35", to prevent the gum 
coating from again moistening the centres. 
This precaution, in fact, should be taken in 
making all kinds of dragees with nougat 
centres. 

Whenever possible, avoid heating the pan 



— ii6 — 

during the engrossing process. 

These dragees are finished in green, and 

glazed. 

The pea shapes may likewise be sugar coated 

by putting on only 4 or 5 layers of the same 
preparation used for Julienne dragees, which 
must be strongly colored with green. 

BACON DRAGEES. 

Make hard sugar by boiling at 300°, and 
when it is in a good condition to be worked, 
pull it thoroughly and color a small batch a 
dark brown coffee shade, another small batch 
red, and leave the remainder uncolored. 

For obtaining an imitation of bacon, proceed 

as follows : 

1. Make a roll-out of the coffee colored hard 

sugar, taking care not to make it too thick, to 
produce an imitation of the rind. 

2. Make a roll-out of part of the uncolored or 
white hard sugar. This should be rather thick. 

3. Make a third roll-out with one half of the 
red hard sugar, then a fourth with the remainder 



— 117 — 

of the white, and finally a fifth roll-out with 
the remainder of the red hard sugar. 

Place the roll-outs on top of each other, in 
the consecutive order above indicated. When 
thus prepared, draw out the hard sugar until 
it forms a flat strip not over 5-64 of an inch 
thick and slightly over 3-8 of an inch wide, to 
imitate bacon cut into thin slices. ^ 

When cold, cut off like rock candy. 

SAUSAGE DRAQEES. 

Use the same preparation as for bacon dragees, 
but the red coloring should predominate. 

After setting aside the hard sugar required 
for covering the centres, and coloring it a dark 
coffee brown shade, take one third of the re- 
maining white hard sugar, beat it up thoroughly 
and color the remainder red. 

Divide the white hard sugar into 5 or 6 rolls 
of different thickness, but of the same length, 
then divide the red hard sugar into 10 or 1 2 
rolls of the same length as the white. Then 



Il; 



combine all the rolls by mixing- them together, 
in imitation of sausage meat, and cover them 
with the coffee colored hard sugar. Finally 
draw out the hard sug-ar to the thickness of a 
very small sausage. 

Cut like bacon dragees, but very unevenly. 

When the bacon and sausage dragees have 
been made, put them together in a pan and give 
them merely one single layer of the preparation 
used for putting on Julienne dragees. Dry the 
layer with the very finest powdered sugar, and 
when dry put on one ortwo light sugar coatings 
with considerably diluted syrup, so as to lay the 
dust. Then take them out of the pan, allow 
them to dry overnight and then glaze them. 

Make the pea, bacon and sausage dragees into 
the following mixture : 

25 lbs. pea dragees, 
4 lbs. bacon dragees, 
3 lbs. sausage dragees. 

If special rollers for small carrot shapes are 
available, i lb. carrot dragees may be added, 



— 119 — 

and will give the mixture a very attractive ap- 
pearance. The carrot dragees must be colored 

dark orange. 
Bacon and sausage dragees, with a few carrots, 

may be made into very attractive mixtures by 
replacing the peas with beans. Take for in- 
stance: 

lo lbs. red bean dragees, 

lo lbs. chocolate colored bean dragees, 
15 lbs. soft green bean dragees, 
50 lbs. w^hite bean dragees, 
10 lbs. bacon dragees, 

5 lbs. sausage dragees, 

2 lbs carrot dragees. 
Chocolate colored lentils may be used instead 
of peas. 

COFFEE BERRIES AND COCOA BEANS. 

Crush coffee or cocoa and sift, to obtain pieces 
of equal size, and use them as centres for dragees. 

Flavor the coffee berries with coffee extract. 

Finish the cocoa beans in white and flavor 
with vanilla. 



I20 



REVOLVING PAN FOR GLAZING DRAGEES. 

If there is no special revolving pan available 
for glazing dragees, the pan man may use a 
perforated revolving pan, stretch on the inside 
at even intervals small strings measuring from 
12 to 14 inches in length, and tie a knot at each 
end outside the pan. Stretch the strings tightly 
and use from 10 to 12 strings if possible. 

The dragees placed in the pan for glazing are 
in this way kept in place by the strings and will 
revolve without sliding. 

In case there is no perforated revolving pan 
at hand, then the pan man can use an ordinary 
revolving pan, make the holes himself, and re- 
serve this pan for this purpose. 

CAKES FOR GLAZING DRAGEES. 

Melt equal parts of spermaceti and virgin or 
unwrought bees wax in a steam pot. When 
melted, allow the mixture to stand for a few 
minutes, then cast in round, flat molds (small 
box covers). When cold, take the cakes out. 



12 1 



HOW TO GLAZE DRAQEES. 

Put a small quantity of dragees into suffi- 
ciently large cloth bag, add a certain amount of 
glazing cakes, and close the bag that the dragees 
may have sufficient space to turn freely. After 
a few minutes see how glazing is progressing. 

Since it is impossible to prevent fine dust 
from remaining on dark colored dragees, this 
dust can be laid in the following manner : 

Put the glazed dragees back into the revolving 
pan, without any glazing cakes. Take a small 
quantity of vaseline paste, well beaten up, add 
a few drops of cold melted glucose, marking 
36" or about and mix thoroughly. Make the 
dragees revolve in the pan, and add little by 
little a small quantity of the aforesaid mixture, 
until the dust is found to have disappeared. 
Let the dragees revolve one or two minutes at 
most, i. e. until the desired gloss is obtained. 

For glazing dragees, it would be preferable 
to have a revolving pan with an inside lining of 
coarse, nappy, soft, fine twilled cotton cloth 



12 2 



(known as swanskin), or of leather, since such a 
lining w 
scale off. 



lining would make the dragees less liable to 



MAKING SOFT DRAGEES. 

Cream Pearls with Fruit Flavors and 
Acidulated. 

This novel kind of work has resulted during 
the past few years in the production of a very 
interesting kind of bonbons. 

Start out from nonpareils, by charging them 
with cold melted glucose marking 36" and 
strongly acidulated with tartaric acid, but 
without any flavoring of the glucose. 

When the nonpareils are wet from the charge, 
use the very finest powdered sugar for keeping 
them from sticking together, and shift them 
frequently by stirring them up with the hand, 
adding powdered sugar whenever they become 
moist again. 

Repeat this operation as many times as re- 
quired to make them the size of a large granule 
lead. Then take them out of the revolving 



123 



23an and place them in the stove or hot closet. 

When dry, divide the batch in to five parts, 
and continue to engross them until they are the 
size of a small pea, by repeating- the above de- 
scribed operation, but color and flavor the 
glucose. 

The glucose used for coloring must be rather 
strongly colored and only slightly acidulated. 
These dragees can be finished in all shades. 

For white, use pear flavor, 

pink, " raspberry flavor, 
yellow, '• lemon " 

orange, " orange '' 

green, " pineapple " 
red, '' strawberry " 

Many manufacturers put the charges directly 
on centres fed through the rollers to make small 
pea shapes, using unpulled sugar, flavored, 
acidulated and colored according to the kind of 
flavor used. 

When dry, place them in the revolving pan 



— 124 — 

and lay the dust with 2 or 3 charges of syrnp 
thinned down. 

Glaze with spermacetti or composition. 

ORIENTAL PEARLS. 

These are made in the same way as cream 
pearls with fruit flavors, but the glucose must 
not be acidulated. 

They may be finished in all shades. 

For white, use new mown hay extract, 
" pink, " Caprice " 

" yellow, " Heliotrope '* 

" orange, " Verbena '•'■ 

" purple, " Violet " 

* ' red, ' ' Cashmere Bouquet ' ' 

SMALL COUPLED PANS 

Very practical for the following work : 

Gumming of dargee centres, 

Dragee polishing. 
Also the glazing of hard sugar goods and the 
work of drageification. 




Small Coupled Pans, 



126 

STOMACH AND DIGESTIVE PEARLS. 

Made same as oriental pearls. 
Flavor strongly with equal parts of: 

Elixir de la Grande Chartreuse, 

Extra fine peppermint oil, 

Finish in white and pink. 

PEAS. 

Made same as stomach pearls. 
Finish in green and flavor with extra fine 
peppermint oil. 

OLIVES. 

Feed hard sugar through the rollers to make 
olive shapes. Start engrossing in white, with 
vanilla flavor, and finish in olive green, (see 
olive green color). 

JELLY GUM BEANS. 

1ST. RECIPE FOR CENTRES. 

Glucose ... 66 lbs. ^ 

Sugar, . . . 66 " 

Glue, . . . i8 '' 



70 


lbs, 


o6 


( ( 


24 


k ( 


21 


i i 



— 127 — 

Let the glue soak in advance for 18 hours, 
and drain half an hour before mixing. 

Boil the sugar at 300" heat and pour it into 
the glucose, then add the glue and the flavor 
and pour into bean shaped starch molds. 

2ND RECIPE. 

Sugar 

Glucose 

Glue (in summer) 

Glue (in winter) . 
The amount of glue required during the 
winter and the summer season is not the same, 
experience having shown that the composition 
with 21 lbs. glue was not quite satisfactory in 
hot weather, and that it required a larger 
amount of glue. 

When the centres are thoroughly dry, put on 
charges of the composition used for Julienne, 
giving the glucose the same color as the centres. 
Finish and glaze. 

I shall not devote more space to the manu- 
facture of goods made into dragees. Whether 



— 128 — 

the charges are put on small egg centres, or on 
centres of different shapes, and whether cream, 
chocolate, liquor hard goods or other centres 
are used, it must be left to the pan man to pro- 
duce goods in such variety as his own mind 
suggests, the working method always remaining 
the same. 



SHELLS. 




After making about 60 lbs. shells of white 
pulled sugar, vanilla flavored, by passing them 
through the rollers, they are put in a pan and 



— 129 — 

given one single charge of the preparation 
used for Julienne dragees and colored black. 
Wet the shells for a sufficiently long space of 
time to allow the mixture to penetrate into all 
the grooves and recesses, then sprinkle them 
with a rather liberal dose of extra fine granu- 
lated sugar, and thereupon give them a final 
sprinkling with the very finest powdered sugar. 
When dry, put the shells on screen boards and 
allow them to dry overnight. 

Lay the dust with two charges syrup, thinned 
down, and glaze. The shells w411 then have a 
pretty appearance. 

Generally speaking, all goods made of hard 
sugar (either clear or pulled) and passed through 
rollers, may be sugar coated, even those which 
have embossed shapes, such as grapes, straw- 
berries, pineapples, ears of corn, lemon and 
orange slices, etc., etc. When making the 
latter goods, use the same method as for shells, 
and one single charge should be sufficient. 



— 130 — 




Smooth surface goods should only be wetted 
just as much as necessary. 

The engrossing preparation must always be 
colored in the same shade as the centres, and as 
evenly as possible, since no satisfactory results 



— 131 — 

can be obtained if the coloring is either lighter 
or darker. 

When centres are sugar coated by this method, 
they must be made proof against moisture, and 
impermeable to air. 

COSAQUES. 

Take about 20 lbs. of maraschino syrup 
cherries, drain and wash them and let them dry 
at the stove. When dry, give them a light coat 
of gum and sprinkle with powdered sugar, and 
let them dry once more at the stove during 24 
hours. 

Prepare a mixture of two parts glucose, 
thinned down with currant or raspberry juice 
until it marks 36", and put the charges on the 
cherries, while using a little extra fine granu- 
lated sugar for keeping them from sticking to- 
gether. Dry the charges with the very finest 
powdered sugar, and continue to put on charges 
until they are of the right size. Color red, 
finish and glaze. 



— 132 — 

These cosaques are generally used for snappers 
or crackers or a dessert. 

SUGAR COATED CHOCOLATE. 

Same preparation as for Julienne. 

Color it with brown paste heavily flavored 
vanilla extract or vanilline essence. 

Then mix up 3 lbs. very fine powdered sugar 
with I lb. cocoa powder; according to the qua- 
lity of the cocoa you can increase or lessen the 
amount of cocoa. 

When charging take good care to wet only as 
much as needed, then sprinkle only as need be, 
if you wish to obtain a fine coated sugar, choco- 
late color. 

You can coat with sugar, burnt almonds, 
filberts and peanuts as well as hard sugar 
centres, nougat, cream, chocolate, etc. 

I advise any one to do the work in two differ- 
ent lines. 

Varnish (glaze) the following day. 



— 133 — 

DEVIL'S PILLS. 

Feed white pulled hard goods, flavored with 
aniseed oil, through the rollers, to make pea 
shapes. 

Charge the centres with the following com- 
position. 

20 lbs. glucose, melted cold to mark 36", 

10 " molten sugar, marking 36", 
5 " licorice in cakes, dissolved in 6 pints 
water. 

Mix all the ingredients together and add a 
flask of velveteen black, some carmine 40 and a 
little blue, to obtain a fine black. 

Put charges of this composition on the centres, 
sprinkle a little extra fine granulated sugar on 
each charge, and dry with licorice powder. 

COMPOSITION OF THE LICORICE POWDER. 

Dissolve 10 lbs. licorice in cakes in 10 pints 
water, and stir in from 30 to 35 lbs. powdered 
sugar. Let the mixture dry at the stove, and 
when dry grind it into an extra fine powder. 



— 134 — 

When the charge preceding the final one has 
dried, put in some vaseline paste, same as for 
glazing. The last charge will then be free 
from dust and easier to glaze. 

Dry them at the stove and be careful to shift 
them around from time to time. 

Before glazing, put on two charges of cold 
syrup marking 30", and color black. 

For glazing, thin down i oz. vaseline paste 
in a cup, and pour on in a thin stream ^^ oz. 
glucose marking 36^ Charge the mixture 
little by little on the pills and let them turn a 
long time in the revolving pan. 

Centres in the shape of lentils, small squares, 
olives, beans, etc., can be worked up in the same 
way. 

LEAD GRANULES. 

Melt 20 lbs. sugar in 7 pints water, and 2 
lbs. licorice in 4 pints water, the latter at very 
moderate heat. Mix the two solutions together, 
while adding 7 oz. bone black and use the mix- 



135 



ture for engrossing on nonpareils. Flavor with 
aniseed oil. 

They are made in the size of a large lead 
grannie and finished by glazing. 

JULIENNE. 

Julienne is a mixture of small vegetables of 
all kinds, the mixture being sometimes made 
even more varied by adding small fruit. 
Slightly greased sugar, boiled at 300" heat and 
pulled white is passed through a roller to make 
reproductions of the vegetables and fruits. 

Before charging, let the centres revolve in 

the perforated pan, so as to remove the seams 

which may have failed to come off during the 

sifting. 

COMPOSITION. 

Thin down glucose with cold water until it 
marks 36" and melt sugar into a syrup which 
must also mark 36". 

Then take : 

2 parts glucose, 

I part molten sugar, 



— 136 — 

Mix together and charge the mixture on the 
centres, while using a little extra fine granu- 
lated sugar to keep them from sticking to- 
gether, and dry with the finest powdered sugar. 

One or two charges are sufficient. 

Color the composition in accordance with the 
vegetables or fruits which you intend to imitate. 

Finish with 2 charges of syrup marking 30", 
and glaze. 

COMPOSITION FOR GLAZING JULIENNE 
SWEETMEATS. 

The following is a composition which has 
always given me good results for glazing all 
kinds of dragee work. 

Melt 5 oz. spermaceti with i pint vaseline oil 
in the steam pot. When melted, stir the mix- 
ture until it becomes firm and is free from 
lumps. Then add 3 ounces molten glucose, 
dissolved cold and marking 36", stir up once 
more and keep in a cool place. 

When using this composition when the dra- 



— 137 — 

gees are finished, charge a small quantity of 
the same on the goods which are to be glazed, 
let them revolve a few minutes, and if the 
glaze should fail to appear, add some more of 
the composition after a few moments. Stop as 
soon as a fine gloss has been obtained, take the 
goods out and let them dry. 

When withdrawing the hands after inserting 
it in glazed goods, it should not be moist and 
greasy, and if such proves to be the case, it is 
an infallible indication that the goods will not 
have a fine gloss. 

NONPAREILS. 

HOW THEY ARE MADE. 

When starting to make nonpareils, sift some 
extra fine granulated sugar, in order to remove 
the fine dust. When about 50 lbs. of sugar 
have thus been obtained, commence engrossing 
with hot syrup, marking 34", and stir in some 
starch, as usual, but do not use any gum so- 
lution. 



- 138 - 

Use little heat at the start. 

In order to make the nonpareils white and 
not transparent, put on all of the lo charges, 
and sprinkle them with flour while they are 
still wet, in order to dry the charge. Avoid 
putting on too much flour, since the excess will 
fall to the bottom of the pan, and the next 
charge would be nothing but lumps. 

After putting on a certain amount of syrup 
start sifting the nonpareils, to obtain grains 
of equal size. Inasmuch as it is not always 
possible to engross the nonpareils on cores of 
the same size, it is. advisable to reserve the 
small grains and engross the large ones until 
they are of the required size. Subsequently, 
when the nonpareils taken out must be replaced, 
the grains held in reserve can be used. 

As it is not always easy for the pan man to 
get his hand into the nonpareils while they are 
hot and to evenly spread the syrup charged upon 
them, I shall describe a practical and quick 



— 139 — 

means by which this may be done without fa- 
tigue for the pan man. 

Take from 1 2 to 15 wire grates with rather 
large holes, and bend them into different shapes 
to prevent them from becoming inserted into 
each other while revolving. Place the grates 
in the revolving pan when the nonpareils are 
wet, and take them out as soon as the granules 
begin to dry. 

Rather long charges should be put on non- 
pareils, to make them evenly round and tho- 
roughly smooth. 

In making white nonpareils, engross them 
until nearly of the required size, put on 4 or 
5 cold charges at 30" without starch, in order to 
finish them and lay the dust, then sift them once 
more in order to remove all such small granules 
as may be among them. 

Colored nonpareils must not at first be en- 
grossed quite as much as the white goods. For 
coloring a batch of 150 lbs. at least 20 lbs. of 
molten sugar marking 32" must be used. 



— 140 — 

The syrup must be strongly colored if the 
nonpareils are to have a fine permanent coloring. 

ROSE COLORING. 

Yz Pint carmine No. 40 solution, 
^ *' liquid brilliant rose. 

RED COLORING. 

2 Pints carmine No. 40 solution, 

1 pint liquid orange. 

CHOCOLATE COLORING, 

2 boxes brown paste, 

^ box powdered Nubian brown thinned down 
with boiling water, 

I pint carmine No. 40 solution, 
1^ bottle velveteen black paste. 
For orange, lemon, purple, coffee, green, 
etc., color strongly but do not mix colors. 



141 



PEARLING. 

A funnel shaped 
device, known as a 
"pearler" is used 
for pearling-. The 
discharge from the 
pearler may be re- 
gulated by means 
of a rod placed in 
the axis or centre 
of the device. 

When the goods to be pearled 

« 

have been engrossed like 
dragee; the pearling may be 
proceeded with. The dragees 
and the sugar must be kept 
hot to do satisfactory pearling. 




Pearling Pot. 



HOW TO PREPARE THE SUGAR AND 
GUM FOR PEARLING. 

Take 2 lbs. of the whitest gum arable obtain- 
able and dissolve in it 3^ pints water. When 



— 142 — 

dissolved make a mixture of 2 parts molten 
sugar, marking 37", and one part gum for large 
pearling, such as ; angelica rings, angelica sticks, 
candied orange peal, citron, imitation straw- 
berries, raspberries, oranges and lemons ,etc. 
For small pearling use 3 parts molten sugar, 
marking 35°, and one part liquid gum. When 
the mixture is ready, commence pearling, and 
if it proves to be too thick, thin down the sugar. 
For a good pearling, the jet discharged from 
the pearler must neither be too thick, because 
this would make the pearling too wet and cause 
it to cake, nor too thin, since too thin a jet 
would make the pearling grainy and dusty. 

This requires careful and constant attention. 

Do not put starch in the pearling mixture, 
as it would give the sygar a yellowish tint. 

For pearling imitation strawberries, oranges, 
lemons, etc., put on a few charges in rather 
dark shades of coloring after they have been 
engrossed and pearled after the color has be- 
come fixed throughout the charges. 



— 143 — 

After pearling such imitations, they must be 
exposed to the action of steam by placing a 
certain quantity of the goods in a brass sieve 
and turning it over a jet of steam. This will 
lay the dust, or " glaze" them ; it is an oper- 
ation which will be found useful for all dark 
shades of coloring. 

LARGE PEARLiNQ. 

. Angelica Rings. 

Cut up a certain amount of small candied 
angelica stems into ring shapes, wash them in 
lukewarm water and allow them to drain. 
Then place them in a revolving pan, start the 
pan and sprinkle the rings with powdered 
scrapings, as for gum coating. When dry, 
sift them and place them on boards, taking 
care to cover them once more with scrapings. 
The rings must be frequently stirred, in case 
the moisture of the rings should appear. 

When thoroughly dry, they are sifted once 
more, placed in sieves and dried in the stove 



— 144 — 

or hot closet until next day, when they are 
pearled and finished in green. 

ANGELICA STICKS 

Cut the angelica sticks into small strips 
measuring about 3-4 inch in length and 3-16 inch 
in width, and proceed as in making angelica 
rings. Pearl in pink. 

CITRON. 

Cut the white part off candied citron peel 
and cut it into small strips, as indicated for an- 
gelica sticks and proceed in the same manner. 
Pearl in yellow. 

CANDIED ORANGE PEEL. 

Made same as citron. Pearl in orange. 

SMALL PEARLING. 

Celery Seed, Caraway Seed, Aniseed, 
Coriander Seed, Etc. 

After thoroughly cleaning the seeds and en- 
grossing them like dragees, pearl the seeds by 
the same method used for other pearled goods. 



— 145 — 

The pearling- material is composed as follows : 
3 spoonfuls syrup, marking 35", 
I spoonful gum solution, 
Each grade may be pearled in any desired 
color. 

SEEDS. 

Aniseed. How to Clean it. 

1. Put the aniseed on wooden trays and let 
it dry for a few days at the stove. When dry, 
put a small quantity in a strong bag and strike 
it smartly against some hard object, in order to 
break off the stems. Finally sift so that the 
aniseed remains in the sieve while the stems and 
waste pass through the meshes. 

2. Wash the aniseed in a large pan, to cause 
the earth and small pebbles to fall to the 
bottom. Then strain on hair sieves and let 
the seeds dry at the stove, while stirring them 
up frequently. When dry, give the seeds a 
coating of rather thick liquid gum solution. 
Do not sprinkle them with flour or powdered 



— 146 — 

sugar, but take the aniseed out of the revolving 
pan while still wet, and leave it to dry once 
more at the stove until next day, without 
touching it. 

As the aniseed forms lumps on the trays, the 
stems will break off more easily. 

Finally proceed as above described. . 

HOW TO MAKE ANISEED DRAQEES. 

After the aniseed has been thoroughly 
cleaned and sifted, give it a coating of equal 
parts of gum solution and syrup. Sprinkle 
the seeds with flour or powdered sugar for 
drying the gum and repeat this operation at 
least 4 times. Then engross like other dra- 
gees commence leaving a small jet of steam 
turned on in the revolving pan. Mix no gum 
solution with the engrossing syrup, which should 
not mark more than 35^ 

Aniseed dragees are made in three sizes. 

100 lbs. Crude aniseed, when cleaned and 
thoroughly sifted, will give an output of 82 lbs. 



147 



net. This quantity will produce the following 
amounts of dragees. 

Small, 500 lbs. 

Medium 750 lbs. 

Large, 1,000 lbs. 
Finish in white and pink, and otherwise like 
all seed dragees. 

TRANSPARENT ANISEED DRAGEES. 

The seeds are cleaned and gum coated as 
above described. 

The engrossing syrup should not mark more 
than from 30" to 31" when hot, and no starch 
must be used. Engross from start to finish en- 
tirely with cold syrup, shut off the blower while 
charging and turn on the blast only when the 
syrup has become air dry. As the work takes 
a long time, the cost price of these dragees is 
higher, and they are generally made when there 
is nothing else to do. The pan-man should, 
above all, avoid long charges, because a single 
charge badly put on, or not thoroughly dried, 



— 148 — 

is sufficient to destroy the transparency of ani- 
seed dragees. 

These dragees are made in small pea size. 

CARAWAY DRAGEES. 

Cleaning. 

Sift the caraway seeds thoroughly, to remove 
the dust and stems. When sifted, pass them 
once more through a sieve with rather large 
meshes through which the seeds can be shaken 
out, while the large particles of refuse remain 
in the sieve. Then place the caraway seed in 
a revolving pan without perforations and not 
scraped out, that the seeds may revolve without 
sliding. Turn on a rather strong blast, so the 
refuse which has not been removed by sifting 
will escape from the revolving pan. After the 
pan has revolved for some time, the caraway 
seeds will then be clean and free from refuse. 

The seeds are gum coated and made into 
dragees in the same way as aniseed. 

These dragees are made in one size only. 



m 



— 149 — 

loolbs, crude Caraway seed, when cleaned 
and sifted, will give an output of 86 lbs. and 
produce : 

When made into dragees about 550 lbs. 
" pearled * " 900 '' 

WORMSEED DRAGEES. 

(Semen Contra). 

Made the same as caraways, but are not pear- 
led. 

They are used for children, being a febrifuge 
and vermifuge. 

This article is considered a pharmaceutical 
product. 

CELERY SEED DRAQEES. 

These are made for pearling. 
Clean and engross same as caraways. 
Their size before pearling should be about 
equal to that of a large millet seed. 



— 150 — 

CORIANDER DRAGEES. 

Cleaning. 

After sifting and cleaning the seed thorough- 
ly, take a large sheet of tin plate, and moisten 
it slightly with a cloth or sponge which must be 
tightly squeezed out, in order to prevent drip- 
ping. Drop the coriander seeds little by little 
on the tin plate, while tilting the latter up and 
down, when the broken seeds and the refuse 
will remain on the plate, while the sound seeds 
run off into a box or on the table. 

The small stems which still adhere to the cor- 
iander will break off when the seeds are worked. 

Give the seeds 4 or 5 coats of gum, same as 
aniseed, and engross them in the same way. 

These dragees are made in all colors and 
glazed. 

When cleaned, 100 lbs crude Coriander seed 
will give an output of 88 lbs. which will produce : 
When finished as dragees about i.ooo lbs. 
" pearled *' 1.600 " 



151 



HOW TO MAKE BURNT ALMOND IN THE 
REVOLVING PAN 

Parch and gum coat the almonds as for par- 
ched almond dragees and let them dry over- 
night. 

Then place the gum coated almonds in the 
revolving pan and let them revolve with steam 
turned on, heat being a necessary requirement 
if burnt almonds are to turn out well. 

Divide the sugar to be used for engrossing 
into 6 parts. This sugar should contain only a 
small amount of glucose, the right proportion 
being i lb. glucose to lo lbs. sugar. 

While the almonds are turning and heating 
in the revolving pan, boil the first part of the 
sugar at 230". When done, pour it on the al- 
monds, using a rather large copper spoon, 
until the almonds are thoroughly wet. Stop 
charging as soon as the almonds begin to form 
lumps, and let them revolve while passing the 
hand through them, so as to assist in separating 
the almonds. Then continue to charge until 



— 152 — 

the batch of hard sugar is used up. 

During this operation, the second batch ot 
sugar must be on the fire. This batch should 
be boiled at about 250", the third batch at 260" 
and the 3 remaining batches at 300". 

If each batch is not ready in time, the revol- 
ving pan must be stopped, the steam shut off 
and the almonds covered with a cloth or bag, to 
prevent them from cooling. 

If the pearling and sharp outlines of burnt 
almond are to be preserved, they must never be 
allowed to revolve unless they are wet. If they 
are allowed to turn dry, dust and small parti- 
cles will accumulate and make it necessary to 
take the almonds out for sifting. 

Burnt almond made in the revolving pan 
must be charged with sugar, and extra fine 
grades can not be made by this method because 
they would turn out smooth and have no pear- 
ling. 

The flavor for burnt almonds, as well as the 



— 153 — 

color, is always put into the sugar when it is 
done and has been taken from the fire. 

They are made in red and grey, red burnt 
almond being colored with carmine No. 40 and 
a few drops of caramel, and the grey almond 
with caramelized sugar. 

I shall later on describe the method of mak- 
ing caramelized sugar. 

HOW TO GLAZE BURNT ALMONDS. 

Melt some gum, but do not make it too 
liquid, and strain it through a sieve. Color the 
gum to match the color of the almond, and 
make sure you have the right shade by dipping 
an almond into the hot gum solution. Pour 
the gum on the almonds while they revolve, 
stir them up thoroughly with a paddle, make 
sure that they are not too wet, since any excess 
of gum is injurious. 

Then put the almonds into large selves and 
let them dry at the stove, taking care to shift 
them around from time to time. The glazing 



— 154 — 

of burnt almond does not remain brilliant for 
any length of time, but will become dull within 
a few days. A fine, durable gloss may be ob- 
tained, however, by glazing them once more 
while hot, after the first glazing has dried. 

Another method for obtaining a good and 
durable glazing consists in putting a little glu- 
cose in the hot gum, mixing it by stirring. 

HOW CARMELIZED SUGAR IS MADE. 

To ascertain whether siigar has reached the 
caramel stage, or in other words, when it is 
boiled at more than 300" heat and is taking on 
a blackish shade, take out a little sugar on a 
wooden paddle and drop it on white paper. If 
it shows the blackish shade, then the sugar down 
with boiling water. In doing this, care should 
be taken not to receive spatters of sugar in the 

face. 

The sugar is now subjected to a second oper- 
ation, and made to boil a long time. It is then 
thinned down again and finally boiled once more. 
The caramelized sugar should mark 32°. 



— 155 — 

BURNT CREAM ALMONDS. 

Use thoroughly dry blanched almonds, taking 
care to "sable" them first. 

The sugar required for engrossing the almonds 
to the right size must be melted in 3 or 4 batches. 

Color all off the sugar, so as to make sure of 
getting a thoroughly even shade, or blue the 
sugar moderately if white cream almonds are to 
be made. 

Boil the sugar at 250" heat and commence by 
putting on 2 or 3 charges with a wooden paddle, 
in an ordinary copper pan, before putting the 
almonds in the revolving pan, and when this 
has been done, let them turn at moderate heat. 
The sugar should be put on in a fine stream 
and no more sugar must be charged when the 
almonds are wet and begin to form lumps. Sift 
the almonds to remove the dust which will form 
and would uselessly take up sugar. 

Continue to charge at moderate heat untill 
ready. 



- 156 - 

Burnt cream almonds are made in different 
colors. 

To keep the almond in better shape, a lump 
of glucose is added to each batch of sugar, 
and the sugar is boiled a little harder, to prevent 
the softening of the almond by the crystallizing 
or candying syrup. 

In order to avoid their becoming mottled, 
the almond should be exposed to steam as soon 
as finished, and before candying or crystallizing 
them with cold syrup marking 34°. 

SILVER DRAQEES. 

How TO Make Them. 

As the beauty of the silvering depends on the 
finish, all the necessary care should be taken to 
finish silver dragees as evenly as possible. The 
last charges should be topped off with syrup 
which has been slightly thinned down. 

The smoothness of the finish is the principal 
factor which enables the silvering to form a per- 
fectly even coating which may be given a fine 



— 157 — 

polish by rubbing. The pan man should take 
care to obtain the best possible finish before put- 
ting on the silver. 

All kinds of dragees may be silvered. 




Pan for silver dragee coating 



— i5« — 

The smaller are the dragees, the greater will 
be the vSurface which must be covered when sil- 
vering a batch, inore silver leaf being conse- 
quently required for a pound of small dragees 
than for a pound of large ones. For this reason . 
large silver dragees sell at a slightly lower price. 

Liquor dragees which are likely to swell 
should not be silvered, since there would be a 
useless waste of silver if the dragees should 
swell and crack. 

Extensive practical experience has demon- 
strated that the gelatine process is undoubtedly 
best adapted for making the silver leaf adhere 
to the dragees. 

A glass ball, known as a silver coating ma- 
chine is used for silvering dragees. 

Silvering i ^ a cold process throughout, i. e. 
the dragees, tools and implements must be cold, 
and the work be done in a closed room, not sub- 
ject to changes of temperature. 

One silver coating machine will generally hold 
a batch of from 20 to 24 lbs. dragees. These 



# # #' • • # 9 



^MNV^W^W 



A limentary paste ^ naUiral size^ for silver dragee 

centres. 



— i6o — 

machines are provided with a cork plug which 
closes the opening, and they must be clean and 
dry. 

The required amount of silver leaf is first put 
into the silver coating machine and the dragees 
are then moistened in a metal or earthenware pan 
with a gelatine solution, but care must be taken 
not to moisten them either too much or too little. 
The dragees are then quickly filled into the ball, 
through a funnel of the size of the opening, and 
the balls are then made to revolve. 

Since silver leaf is an exceedingly light sub- 
stance, it must be handled very gingerly and 
kept out of the slightest draft. It should be 
taken up with long wooden pincers, to which it 
will not adhere. 

Only pure silver should be used, and dragees 
silvered by this method and with the propor- 
tional amount of material stated below, will re- 
tain a fine silver gloss for years. 



— i6i — 

SILVER SIZING 

Dissolve I oz. transparent gelatine (sucli as is 
used for meat jellies, etc.) in 5 oz. acetic acid. 

Use from 62 grains to 108 grains silver leaf, 
according to the size of the dragees. One table- 
spoonful of sizing is sufficient for 20 lb. dragees. 

PROCESS TO GLAZE HARD SUGAR GOODS. 

The workingmen having in charge the rolling 
process, must use as little as possible, oil and 
powdered starch in preventing the sticking of 
the mass ; before glazing place your goods in a 
dry place free from all evaporation. 

GLAZING. 

Place your hard sugar ; (the simpler the shape, 
the better) in a dragee revolving pan, not too 
large, if possible, and having thin cross sticks 
very close to each other, those cross sticks are 
used to prevent the goods from sliding while 
revolving in the pan ; the glazing in this way is 
better done, the revolving speed must not be 



' — l62 

over lo revolutions a minute for small pans and 
1 2 for laree ones. 



is 



PREPARATIONS. 

5 lbs. of melted sugar at 311/2° 
3 oz. of white French gelatine. 

Soak the gelatine in water for Vn hour; heat 
the sugar a little and then mix together. 

The above preparation must be used while 
tepid and do not wet the sugar goods more than 
is necessary, because you cannot use powdered 
sugar in drying the charge, then in order to 
make sure of the quantity to be prepared use a 
soup spoon to wet the hard sugar ; if one spoon- 
ful is not sufficient, add a second one : allow the 
pan to revolve with a light draught for ten min- 
utes or about, when the charge is dry; put on 
a second one in the same way, but without any 
draught; 15 or 20 minutes after add the size of 
a bean of the composition below. 

Should you not obtain the required glazing 
at once, add a little more once or twice at most ; 



— 163 



care should be taken not to use too miich of the 
said preparation, as you would obtain just the 
opposite of what you wish. When after tho- 
roughly mixing the goods you take your hand 
away, it should not be oily or very little. 

Moreover, after one or two trials, you will be 
satisfied as to the following glazing. 

You can also make some very fine assorted mix- 
tures of small eggs rolled on the cylinders, in 
hard sugar light or worked in all desired colors, 
if you mottle them as described on page 112. 

VARNISHING RECIPE. 

Melt in the double bottom kettle 

1 oz. virgin wax, 

2 " vaseline oil, 

4 " vaseline paste. 
When melted, take it from the kettle and stir 
once a while, to prevent the wax from separat- 
ing from the vaseline and make a crust on the 
top. Before your preparation is completely 
cold, add in small quantities at a time 8 ounces 



— 164 — 

melted glucose at 36°. Stir well to obtain a 
good mixture. 

Keep in a cool place as you may need. 
If not contrary to the lawof June 30, 1906, add 
1/^ ounce of talcum to the aforesaid preparation 
when it is cold. 

You know the goods are well glazed where 
they are rolling instead of sliding. 

Remove your goods and place them in screen 
boards ; stir once in a while to avoid lumping ; 
a few hours after they can be i^ut in boxes. 

After the glazing, if you have not used the 
whole of the preparation, you can the following 
day place it on a stove and it becomes liquid 
again. 

SUGAR COATED CHEWING GUM 

The manufacturing of chewing gum, being a 
specialty of a few firms, it is difficult to give the 
process in a very definite form, yet, as that man- 
ufacturing has always been of interest to me, I 
have made some experiments and will give you 
the process I have been using. 



- i65 - 

Melt in double bottom copper pans and stir 
often the following ingredients : 

1 lb. chewing gum 

2 oz. of Eolu Balm 

Once melted boil at a 290° temperature, 
2 lbs. sugar, 
I lb. glucose, 



Double Copper Pan or '-'-Bain Marie'' 

Pour your sugar slowly and in small amounts 
on the chewing gum, when the mixing is done, 
pour ihe contents of your pan on an oiled mar- 
ble slab, then pull your material as you would 
hard boiled sugar until it is well worked ; from 
it will depend the elasticity of your chewing 



gum. 



— i66 — 

Make the mass go through the roller accord- 
ing to the desired form before it is cold ; shake 
over it either some fecula or powdered starch. 

You can add to it, if you wish, 1 4 ounce white 
French gelatine after having soaked it for half 
an hour in water; this must be done before 
pouring your sugar on the chewing gum. Mix 
both at the same time in order to activate the 
dissolution. 

Flavor the chewing gum on the marble slab 
and not in the double bottom copper pans, either 
with peppermint, clove, cinnamon, wintergreen, 
etc., etc. 

To coat with sugar, take 

2 parts of glucose marking 36", 

1 part melted syrup at 34^ 

Mix both together and proceed as for cold sugar 
coating as it is mentioned in the sugar coating 
process ; dry your charges with 

2 parts very fine powdered sugar, 
I part flour. 

Mix both well before shaking over the mass. 



— 167 — 

Should you wish to color the mass, do not use 
flour. Glaze the following- day. 

HOW TO UTILIZE THE REVOLVING PAN 
SCRAPINGS. 

Have all your scrapings pounded into powder 
and use the powder instead of flour or sugar for 
sprinkling all kinds of gum coated goods. The 
gum contained in the scrapings only serves to 
make the gum coats firmer. 

DAMAGED GOODS OR OLD HARD GOODS. 

If you cannot use such goods for any other 
purpose, melt them into a syrup marking 32" at 
least, but make only small batches at a time, as 
the syrup is subject to fermentation. Use a 
mixture of equal parts of this syrup and gum 
solution for gum coating. 

When making this syrup, care should be tak- 
en to turn on only little steam at a time, since 
the farinaceous and gelatinous parts of the 
goods might otherwise be converted into glue 
and make the syrup unfit for use. 



i68 — 



GAS HEATING INSTALLATION FOR PANS. 

Until recently, I never had occasion to use 
gas heated pans in my work, but I must confess 




that I am now well satisfied with this heating- 
method. I would, therefore, advise its adoption 



— 169 — 

by all firms in the manufacture of drawees hav- 
ing- sufficient power, but no steam power. 

Gas heating affords the advantage that the 
heat may be regulated at will. The results, as 
far as the manufacturing processes are concerned 
are fully equal to those obtained with steam. 

REGULAR COLORS 

Here is below a practical way to obtain fine, 
tender and especially regular colors for dragee 
making. 

Take some pasteboards of every color, glossy, 
not DULL, cut them in small and regular pieces, 
mix them up together, and if when mixed, they 
give you a satisfactory result, color your syrup 
and also the pasteboard on account of the gloss 
of the syrup when poured on the paper, to be 
sure of the color you are using. 

When you have settled your color and when 
charging, drop some colored syrup on white 
paper five or six different times in order to train 
your eyes to the color; it is the only way to ob- 
tain fine regular colors. 



— lyo — 

As green is subject to decomposition wHile 
finishing the dragee, you can obviate to the 
same by adding to the syrup used in the filling 
and the finishing 4 ounces of liquid gum. 

When your dragees are finished, place them 
into screen boards, a small quantity only in 
each and after covering them with a cloth like 
it is done for other dragees give them an airing. 

HOW DRAGEES ARE WASHED. 

No. I — Take a small quantity of imperfect 
dragees, throw them in a rather large pan, add 
the necessary water to wash the color off, wheti 
it has disappeared, drain them on a sieve, shake 
them well, place them afterwards on a sheet 
held by two persons and roll them in the sheet 
up and down to remove the surplus of liquid ; 
when this is done throw them in a pan which 
you set revolving immediately without any 
steam, but use all the wind possible to activate 
the drying process. 

During that time you repeat the same process 
to wash another batch of dragees which you 



— 171 — 

place in the pan with the ones that are already 
in and so on, to the last batch. 

After rolling each batch of dragees, rince the 
cloth used. Generally, in the washing of dra- 
gees, many have the extremities broken and 
many others crack ; you can remedy it by giving 
quite a long charge with half liquid gum and 
half melted syrup to the cold dragees ; add a 
little extra fine granulated sugar and finish the 
drying process with powdered starch to conso- 
lidate them. 

You cannot hope to give to that kind of goods 
the same quality it had before washing, on 
account of the syrup added to whiten and fill up 
the dragee. 

No. 2 — When you manufacture a dragee of 
the same flavor but of an inferior quality to the 
one you have to wash, follow the same process 
as above, but instead of using the sheet when 
the color is off, put them directly into the pan 
where you engross the inferior quality, the latter 
must be cold when you add the washed dragees. 



172 



Take care to have the same size for the washed 
dragee and the ones already in the pan to avoid 
two different sizes in the same quality. 

The water used in washing dragees, can be re- 
duced on a moderate fire and employed in 
making licorice; thereby avoiding a loss of 
sugar. 

REVOLVING PAN INSTALLATION. 

When you install a work room for dragee 
making, as much as possible, you must place 
your pans in a good light, as a false light would 
be detrimental to the application of colors. 

The floor should be asphalt if possible and 
behind the pans there should be a collecting 
zinc to facilitate the running of waters from the 
fawcets. 

Each pan must have near by a double bottom 
pan with water and steam fawcets to keep the 
syrup constantly warm. 

Firms careful to avoid the waste of steam, 
cause all used steam to pass through heaters 
and stoves; the exhaust must be direct and 



— 173 — 

slightly inclined to help the outflow of the con- 
densed steam. 

Each pan is separated from the next by 7 or 
8 inches at most, and they are all in line. 

The blower giving fresh air to each pan must 
be placed in a dry spot, where no dust can pen- 
etrate, as it would spoil your dragee. You 
must be able to open and close the blower at 
will, with the aid of a moving shutter according 
to the needs of the work. 

The wind blown on the dragee activates and 
dries up the charge of syrup used to that effect. 

As to the lighting, it is preferable to have a 
special gas jet for each revolving pan, a little to 
the right to avoid a false light during night work. 

The pipe bringing steam to the pan, must be 
much smaller than the one used for the exhaust, 
on account of the condensation of all the pans 
coning to the latter pipe, it must besides be 
slightly inclined downward rather than have 
the condensation fall on the roof as is the case 
in many firms. 



— 174 — 

PRACTICAL MEASUREMENTS AND SPEED 
OF REVOLVING PANS. 




Inside diameter, 38 inches, 

Depth 26 inches, 

Opening, B3 inches, 

Speed 12 revolutions per minute. 



— 175 — 

NEW VARNISH FOR DRAGEE FINISHING. 

Many advise to melt together some virgin 
wax and some spermacetti and to cover the pan 
with it ; this process is certainly good, but for 
white and light colors only and on condition of 
adding to it the " gallets" ; but in the case of dark 
colors such as: coral or chocolate, you cannot 
avoid a fine dnst to settle under the varnish. 

Here is a practical and rapid way, certainly 
superior in fineness to the shellac process. 

Take a small pan as the one indicated for the 
glazing of hard sugar. Put in it about 50 lbs. 
of dragees, set it revolving right away after 
adding to it two teaspoonfuls of vaseline oil 
poured lightly over it ; as soon as you see no 
more dust and that your dragees begin to have 
a slight brilliancy, pour in it 3 teaspoonfuls of 
glucose melted at 37" or cold at 41"; with a 
glucose lighter you cannot obtain any good re- 
sults. I therefor insist on the marks 3 7° and 
41"; allow the pan to revolve for 10 minutes be- 
cause it is necessary to have the dragee almost 



— 176 — 

dry when you handle it ; after this you add a 
little of the composition mentioned below, but 
use it with moderation, too much of it, would 
make the dragee oily and the varnish would not 
be any finer for that, use therefor a very small 
wooden spatula and put first an amount of 
about a pennyweight, and two minutes after 
as much again, then wait, if you see that the 
gloss comes on right away, do not use any more 
of the composition. 

Allow the pan to revolve until the dragees 
slide easily in the pan. When you take them 
from the pan, put them in screen boards until 
the following day, shake them several times 
during the day, because they always lump a 
little, then during that time the varnish will dry. 

Never varnish your dragee on the same day 
it has been finished always wait until the follow- 
ing day. 

COMPOSITION OF THE VARNISH. 

Take a china cup and put in it the following : 



— 177 — 

1 ounce virgin wax, 

2 " glucose, same as used for varnishing, 
2 " vaseline oil. 

Melt in the double bottom kettle ; once melted, 
remove the kettle and stir with a spatula until, 
it takes a certain consistency and to prevent the 
wax from coming to a crust ; then before it is 
altogether cold add in 5 or 6 different times 4 
ounces of vaseline paste, keep on stirring until 
the composition is well mixed and smooth. 

FINE CORAL COLOR. 

I ounce carmine No. 40 in tablets mixed in 
^ pint of boiling water ; one pennyweight of 
orange color powder mixed in alcohol and 
boiling water. 

No ammonia. 

Mix both colors together and color the batch 
of 18 lbs. of sugar you are going to use for 
filling and finishing. 

ADVICES OF ALL KINDS. 

10 — When you are through engrossing the 
dragee, if you leave it in the pan, close the 



— lyS — 

draught, because your dragees would be too 
dry and in finishing them you would run the 
risk of breaking the tops. 

20 —The syrup used for the filling and polish- 
ing must be without foam, should there be any, 
remove it with a ladle and sprinkle with a little 
water to dissolve whatever has been left over. 

The reason of it is that the syrup is not 
clarified enough while melting, and you have 
likely removed it before the first boiling. 

That foam can give rise to trouble for the 
dragee coloring. 

30 — To obtain a good fabrication of dragees, 
the w^eight of the pan must not exceed 140 to 
150 lbs. in weight. 

40 - Dragee once finished whether colored or 
not must not be left uncovered, because so little 
is needed to soil it ; in any case it must be in a 
corner well protected and free from all dust. 
INTERIORS. 

Refuse 10 — Liquor interiors having tendencies 
to sprout or when the crust is not solid enough 



— 179 — 

to be worked. 

20— Cream interiors too soft and if too hard, 
show them to the person in charge before apply- 
ing the gum. 

30 — Hard sugar interiors made with old acidu- 
lated sugar or having an excess of glucose, be- 
cause you cannot prevent the sprouting once 
they are manufactured. 

40 — Almond paste interiors, etc., having a 
tendency to ferment. 

It is unhappily too true that when you have 
once accepted all these interiors and that you 
manufacture them, the responsibility of all the 
mishaps which result therefrom fall on you; it 
is the reason why I advise you to accept only 
the interiors you consider as fit to be worked 
upon. 

MOTTLED DRAGhES. 

When your dragees are not over mottled, you 
can on the following day add a little more syrup, 
but slightly darker. 

Take care, before putting your dragees in the 



i«o 



pan, to warm it a little, and set it revolving as 
soon as they are in, and wet only as much as 
needed, because the charge is long and you 
run the risk of breaking the top of your dra- 
gees. 

Begin to polish as soon as the mottling is 
covered and finish as usual while taking the 
greatest care not to break the top of the dragees. 

When they are mottled too much, you can 
only finish them in a dark color, coral or cho- 
colate. 

A FEW WORDS IN CONCLUSION. 

In writing this booklet, I have constantly 
borne in mind the needs of my fellow workers. 

The Pan-man's trade is frought with so many 
difficulties that it requires many years of prac- 
tice before one has a working knowledge of it, 
and yet an imperfect knowledge at that. I 
considered that I was serving a useful purpose 
by giving the fullest possible details in regard 
to all matters concerning dragee making. 

A perusal of my work will show you that I 



I8l 



have refrained from considering- any goods 
whose sale is prohibited under the law of June 
30, 1906. I am personally opposed to any ad- 
ulteration of foodstuffs in general, and par- 
ticularly of the products derived from them. 

I am confident that careful attention to all 
the hints and instructions I have given in this 
booklet, combined with a little practice, will 
make first class pan-men of my fellow-workers 
in the trade. 

The price of this booklet brings it within the 
reach of all, and I hope my readers will re- 
commend it to their friends, as soon as a study 
of its contents has enabled them to fully appre- 
ciate my work. 

And as an expression of my gratitude for 
such appreciation, I shall conclude with a 
cordial "Thanks to All." 





THOS. MILLS & BRO. (Inc) 

Confectioners', Bakers' and Ice Cream Makers' Tools and 
Machinery. 

Send for Complete Catalogues of Confectioners, Bakers and 
Ice Cream Tools 




FRUIT DROP FRAME AND 
ROLLERS 



PATENT CREAM 
WHIPPING MACHINE 



GLAD'S ReVolVipg pai>s 
fop Steatq. 



V. CLiSLD <& gOM®, Inc. 

MAKERS OP 

CANDY MACHINERY 
PHILADELPHIA, PA. 



— i86 



TABLE OF CONTENTS. 

Acorns, green 76 

coffee 77 

Advices of all kinds 177 

Alimentary pafte Centre Dragee 107 

Almond halves Dragee 56 

Almond and filbert Paste 58 

Almond paste Dragee 56 

Almond and Pistachio Paste 58 

Almond Paste for Molds 60 

Angelica Sticks 144 

Aniseed Dragee 146 

" " transparent 147 

Avola flots sugar Almonds 39 

'' large 40 

Bacon Dragee 116 

Blanched Almond Dragee 40 

" " How made 57 

Bouquet or aroma 32 

Bronze Color 24 

Burnt Almond 151 

Glazing 153 

Burnt Cream Almonds 155 

Cakes for glazing 120 

Caramelized Sugar 154 

Caraway Dragee 148 

Celery Seed Dragee 149 

Chewing Gum Sugar coated 164 

Chocolate Color 23 

" almond 59 

Pellets 62 



— i87 — 

" Centers 63 

" Dragee, olive shape 63 

" Liquor Dragee 93 

" Sugar coated • 132 

Chocolatines 51 

" French 67 

" Spanish, Mexican, Indian, Oriental,CeyIon, Java; 63 

Chrystallizing- 69 

Citron I44 

Cloves, smooth Sugar 98 

" hard coated 98 

Cocoa Beans II9 

Coffee Berries 118 

" almond Paste 58 

" Dragee 29 

" " how to make 30 

" Extract 29 

" Liquor Dragee 94, 

Colored Centres 87 

Coloring the Dragee 20 

Coloring Matters 21 

Common Dragee 44 

" Grade 46 

Compound flavors 33 

Conclusion I80 

Coral or Ox-Blood red 24 

Coriander 25q 

Cosaques 131 

Coumarin Essence 28 

Cream Centre Dragee 7I 

Cream Dragee, almond shape 77 

Coupled Pans, small 124 



— i88 



Damaged Goods 167 

Dadicace 4 

Devils Pills 133 

Dragee 8 

Dragee des Deux-Mondes 106 

mottled 179 

Eggs mottled 82 

Eggs small 78 

Engrossing 12 

" with flour 45 

Excelsior Dragee 51 

Filberts 75 

'• Color 22 

" Liquor Dragee 93 

" Dragee 42 

" '• roasted 42 

Filbertine 51 

Filling and finishing 17 

Fine Black 23 

Flavors 25 

French Chocolate 86 

Fruit Dragee 53 

Gas heating installation 168 

Glazing 161 

" Preparations 162 

" hard sugar goods 161 

•* of Dragees; how to 121 

Glazing; how to 54 

Glycerine 24 

Grey 23 

Gum coating 10 

" " sugar centres 164 



— 189 — 

Hard Chocolate Centre Dragee 61 

Hard sugar Dragee 74 

Important Instructions 30 

Interiors jjg 

Introduction g 

Italian Dragee 205 

Jelly Beans Centres No 1 100 

" Bermuda jOO 

" Centre No 2 101 

How coated 102 

J ell J Dragee . 

" Gum Beans I2g 

Jordan Sugar Almond A 

" «< (( n 

Julienne 



38 
38 
39 

Composition -jor 

for glazing sweetmeets 136 

Lead Granules 
Liquor Bottles 
Liquor Centres Gum coating 
Liquor Cores preparation 
Liquor Dragee 

Liquorice Powder composition 

Lozenge centre Dragee ,^^ 

Loie Fuller Shade 

Marbles assorted 

transparent - ^ ^ 

striped 
Marrons 
Marshmallow imitation Dragee Centre IO4 



134 

96 
92 
89 
88 
133 



190 



Mixed Colors 
" Bijou 
" Lot 

Mixtures 



" A 
" B 
" C 

Mokatine 



22 
37 
38 

34 

of colored Dragees 35 



36 
36 
37 
50 

National American Dragea 109 

National Dragee j^08 

National Marble 208 

Natural Essence 29 

Nonpareils -jgy 

Nougat Centres; how made 49 

" Grades A, B, C, 49 

*' Dragee 47 

>j " how made 4g 

Nougatines g^ 



Olive green 
Olives 
Orange Peel 

Peanut Dragee roasted 
Pearling 

,, large 
small 



23 
126 
144 

42 
141 
143 



Pearls, oriental 

( 124 

stomach and digestive 
Peas 



126 
126 



Peas and Bacon Dragee 

Pebbles ^^^ 

Pistachine "^^^ 

50 



igi 



Pistachio Dragee 41 

Portrait of the Author 3 

Practical way to ascertain the size of Dragees 17 

Preparation of Vanilla sugar 28 

Regular Colors 169 

Revolving Pan Installation 172 

" '• Measurements 174 

'' " for Glazing 120 

Roasted Almond Dragee 41 

Rose Essence 29 

Royal Icing 97 

Rum Punch Infusion * 33 

Sausage Dragee . II7 

Scrapings, How to utilize 167 

Seeds I45 

Shells 128 

Silver Dragee 156 

" Sizing 161 

Slate Color 23 

Soft Dragee Making ^ 122 

Striping Marbles HI 

Tea Liquor Dragee 92 

Vanilla Centres 50 

" Infusion 27 

*' Powder 25 

" " composition 2 7 

Vanilline Essence 27 

Varnishing Recipe 263 

Varnish (new) for Dragee finishing I7 

Vegetable Liquor Dragee 94 

Washing of Dragees I70 

Wormseed Dragee (Semen contra) I49 



5 1911 



